ricotta stuffed zucchini flowers donna hay

Ricotta Stuffed Zucchini Flowers

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.

ricotta stuffed zucchini flowers donna hay

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




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