ricotta-stuffed zucchini flowers
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ricotta-stuffed zucchini flowers
  • 1 tablespoon finely grated lemon rind
  • ⅔ cup (130g) fresh ricotta
  • ⅓ 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 salt1 tablespoon sea salt flakes
  • 1 tablespoon finely grated lemon rind