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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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When you've got zucchini growing like mad in your garden, here's a unique use for the blossoms. Ingredients:
20 squash blossoms |
250 g ricotta cheese |
20 basil leaves |
250 ml sunflower oil |
2 lemons |
salt and pepper |
180 g plain flour |
3 tablespoons olive oil |
3 egg whites |
200 ml water |
1 teaspoon salt |
Directions:
1. Start the batter by sifting the flour into a bowl.
2. Make a well in the centre, pour in the olive oil and stir to combine.
3. Slowly add in the water until you have a batter the consistency of a thick cream.
4. Add the salt, cover and leave for at least an hour.
5. Prepare the flowers by removing the stamens and the green bits at the base.
6. Season the ricotta with some salt and pepper.
7. Push 1 tsp ricotta and a basil leaf inside each flower.
8. Press the petals together.
9. Heat the sunflower oil to 190 C or 375 F in a deep frying pan.
10. Beat the egg whites until soft and then fold into the batter.
11. Dip the flowers one at a time into the batter.
12. Tap gently to knock off the excess.
13. Carefully place as many as you can without touching into the hot oil.
14. Fry until light brown, then turn and brown on the other side.
15. Drain on paper towel and serve with a squeeze of lemon.
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