Photo: Danielle Smith
- 120g fresh ricotta
- 30g gorgonzola, crumbled
- 30g finely grated parmesan
- Salt and pepper
- 2 eggs
- 12 large zucchini flowers
- 1 cup plain flour
- 1 cup iced water
- Vegetable oil, for deep frying
Combine ricotta, gorgonzola and parmesan in a bowl and season with salt and pepper. Add one egg and mixwell.
Carefully open the petals of each zucchini flower and fill them with the cheese mixture then twist the petals gently to enclose the filling.
Whisk remaining egg, flour and icedwater in a bowl untilwell incorporated.
Heat vegetable oil in a saucepan or deep fryer to 180C. Dip each flower in the batter, allowing excess to run off, then deep-fry a fewat a time until golden. Drain on paper towel and serve with lemonwedges and a watercress salad.