Zucchini flowers with three-cheese stuffing

Zucchini flowers with three-cheese stuffing
Zucchini flowers with three-cheese stuffing Photo: Danielle Smith
Dietary
Vegetarian

Be careful when handling the delicate petals.

Ingredients

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

Method

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 iced water in a bowl until well 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 few at a time until golden. Drain on paper towel and serve with lemon wedges and a watercress salad.

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