Serves:

2

Description:

These zucchini flowers will add a gourmet touch as an entrée or side dish. Try serving them with yoghurt or a roasted capsicum sauce.

Ingredients:

• 12 zucchini flowers
• Olive oil

Filling

• 240g ricotta cheese
• 1 tablespoon parsley (chopped)
• 1 egg (beaten)
• 5 tablespoons grated Parmesan cheese
• 1 clove of garlic
• Salt/pepper

Batter

• 2 eggs
• Breadcrumbs

Method:

1. Clean the zucchini flowers carefully, gently wash and pat dry the outside, remove the stamen of the flower and make sure there are no insects inside.
2. Prepare the filling by mixing together all the ingredients. Fill the centre of the flowers with spoonfuls of this mixture. Dip the flowers in the beaten egg and then into the breadcrumbs. Refrigerate for at least 30 minutes.
3. Heat oil in a large frying pan and fry a few at a time, until golden brown, turning gently. Drain on paper towels before serving.

Note: I like to serve these with a dollop of natural yoghurt. They are also delicious when served with a sauce made by blending roasted red capsicums with olive oil, garlic, salt and pepper until creamy.

Recipe by: Maria Ponte

Website: www.ponte.com.au