Stuffed zucchini flowers with olives, tomatoes and pecorino

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

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

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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