Photo: Marco Del Grande
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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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