Ricotta Stuffed Zucchini Flowers

Ingredients

FOR THE FILLING

• 3 anchovies, finely chopped
• 1/2 cup mozzarella, cubed
• handful of basil and mint, finely chopped
• 1 egg, whisked
• 1/2 cup Parmesan cheese, grated
• 470g ricotta

FOR THE ZUCCHINI FLOWERS

• 37 zucchini flowers, stamens removed
• 2 tsp milk
• 1 heaping teaspoon of corn starch
• 1 cup sparkling water
• 55g all-purpose flour
• 1 tsp salt
• Vegetable oil for frying

Method

1. Make the batter: In a medium bowl, whisk together the flour, corn starch, milk, salt and sparkling water until well-combined. Leave the batter in the fridge while you make the rest.
2. Make the filling: Combine the ricotta, mint, basil, egg, anchovies, and parmesan in a bowl. Season with salt and pepper.
3. Transfer the filling to a piping bag, or use a spoon to fill each blossom with about 1 tablespoon of filling. Then add about 2 – 3 cubes of mozzarella on top, before closing the zucchini flower.
4. In a large saucepan, heat about 1 cup of vegetable oil. One by one, coat the zucchini flowers in the batter, then carefully lay them in the oil. Work in batches so you don’t overcrowd the pan. Cook until golden brown on one side, then flip over and continue cooking until golden brown. Transfer to paper towels to drain the excess oil. Eat while hot.