Stuffed Zucchini Flowers recipe (Snack)

Ingredients

18   zucchini flowers
8   kalamata olives
2   anchovies
some   basil leaves
200 g ricotta
some   olive oil
some   lemon wedges
Batter:
100 g flour
1 tablespoon olive oil
150 ml chilled light beer
1   eggwhite

Posted by Art99 on Nov 11, 2011
   

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/stuffed-zucchini-flowers/


© 20072010 Dishbase.com All rights reserved