Directions:
- Start the batter by sifting the flour into a bowl.
- Make a well in the centre, pour in the olive oil and stir to combine.
- Slowly add in the water until you have a batter the consistency of a thick cream.
- Add the salt, cover and leave for at least an hour.
- Prepare the flowers by removing the stamens and the green bits at the base.
- Season the ricotta with some salt and pepper.
- Push 1 tsp ricotta and a basil leaf inside each flower.
- Press the petals together.
- Heat the sunflower oil to 190 C or 375 F in a deep frying pan.
- Beat the egg whites until soft and then fold into the batter.
- Dip the flowers one at a time into the batter.
- Tap gently to knock off the excess.
- Carefully place as many as you can without touching into the hot oil.
- Fry until light brown, then turn and brown on the other side.
- Drain on paper towel and serve with a squeeze of lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 911.13 Kcal (3815 kJ) | ||
| Calories from fat | 737.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.93g | 126% | |
|---|---|---|---|
| Cholesterol | 31.88mg | 11% | |
| Sodium | 1311.14mg | 55% | |
| Potassium | 209.28mg | 4% | |
| Total Carbs | 33.16g | 11% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 13.56g | 27% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 2.2mg | 12% | |
| Calcium | 232.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 321.75 Kcal (1347 kJ) | ||
| Calories from fat | 260.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.93g | 126% | |
|---|---|---|---|
| Cholesterol | 11.26mg | 11% | |
| Sodium | 463mg | 55% | |
| Potassium | 73.9mg | 4% | |
| Total Carbs | 11.71g | 11% | |
| Sugars | 0.39g | 4% | |
| Dietary Fiber | 1.44g | 16% | |
| Protein | 4.79g | 27% | |
| Vitamin C | 5.6mg | 26% | |
| Iron | 0.8mg | 12% | |
| Calcium | 82.1mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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