Stuffed zucchini flowers with olives, tomatoes and pecorino

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The Mediterranean is the inspiration for Rachel Grisewood's heavenly lunch.

Stuffed zucchini flowers with olives, tomatoes and pecorino
Photo: Marco Del Grande

Ingredients

  • 80g pecorino, finely grated
  • 250g ricotta
  • 6 sun-dried tomatoes, finely sliced
  • 10 kalamata olives, pitted and coarsely chopped
  • salt and pepper
  • 20 zucchini flowers
  • vegetable oil, for frying
  • Batter
  • 125g plain flour
  • 4 eggs, separated
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • salt and pepper
  •  

Method

For stuffing, mix cheeses, tomatoes, olives, salt and pepper in a bowl. Trim stalks or remove baby zucchinis from flowers, then open flowers and remove the stamens. Using a teaspoon, fill flowers with stuffing, twisting the petal tops to enclose filling. For batter, whisk flour, egg yolks, olive oil, wine, 2/3 cup water, salt and pepper in a bowl until smooth. Cover and refrigerate for 30 minutes. Whisk egg whites until thick and fold into batter.

Heat 3cm vegetable oil in a heavy-based pan over medium-high heat. Dip flowers, one at a time, in batter and carefully drop into hot oil. Cook a few at a time, turning occasionally, until golden on all sides. Remove and drain on paper towel. Sprinkle with salt.

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  • Cuisine - Italian

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