If you are looking for a great new idea for a side dish for a dinner party, this mouthwatering recipe from Donna Hay is sure to stir up some interest. This Ricotta Stuffed Zucchini Flowers recipe is as tasty as it is beautiful.
COOK TIME : 20 MINUTES
INGREDIENTS
1 tablespoon finely grated lemon rind
2/3 cup (130g) fresh ricotta
1/3 cup basil leaves, chopped
½ cup (40g) finely grated pecorino
½ teaspoon dried chilli flakes
20 zucchini flowers (courgette), baby zucchini attached
1 cup (150g) cornflour (cornstarch)
½ cup (75g) self-raising (self-rising) flour, plus extra, for dusting
1¾ cups (430ml) iced water
vegetable oil, for frying
baby purple and green basil leaves, to serve
lemon salt
1 tablespoon sea salt flakes
1 tablespoon finely grated lemon rind
Visit Donna Hay for preparation instruction