Stuffed Zucchini Flowers recipe (Snack)
Holding a zucchini flower, use your thumbs to gently make a split in flower. Use your fingertips to snap off and discard yellow stamens in center of flower. Finely chop olives, anchovies and basil. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose. For batter, place flour and ½ tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk eggwhite until soft peaks form then gently fold into batter. Line a tray with paper towels. One-third fill a deep saucepan or deep-fryer with oil, then heat over medium heat until 180°C, or a cube of bread browns in 15 seconds. Working in batches of 4, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 min. Using a slotted spoon, transfer to tray. Repeat with remaining flowers and batter. Scatter with salt and serve with lemon wedges.
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