Stuffed Zucchini Flowers

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 20 squash blossoms
• 250 g ricotta cheese
• 20 basil leaves
• 250 ml sunflower oil
• 2 lemons
• salt and pepper
• 180 g plain flour
• 3 tablespoons olive oil
• 3 egg whites
• 200 ml water
• 1 teaspoon salt

Recipe

• 1 start the batter by sifting the flour into a bowl.
• 2 make a well in the centre, pour in the olive oil and stir to combine.
• 3 slowly add in the water until you have a batter the consistency of a thick cream.
• 4 add the salt, cover and leave for at least an hour.
• 5 prepare the flowers by removing the stamens and the green bits at the base.
• 6 season the ricotta with some salt and pepper.
• 7 push 1 tsp ricotta and a basil leaf inside each flower.
• 8 press the petals together.
• 9 heat the sunflower oil to 190 c or 375 f in a deep frying pan.
• 10 beat the egg whites until soft and then fold into the batter.
• 11 dip the flowers one at a time into the batter.
• 12 tap gently to knock off the excess.
• 13 carefully place as many as you can without touching into the hot oil.
• 14 fry until light brown, then turn and brown on the other side.
• 15 drain on paper towel and serve with a squeeze of lemon.