Stuffed Zucchini Flowers

Interactive experience

Products and recipes

As seen in Episode Ten of Silvia's Italian Masterclass on Network Ten.

Ingredients

Ingredients

• 12 baby zucchini with their flowers (inside stem removed)
• 300 g of full fat ricotta
• 1 egg
• pinch of nutmeg
• 20 g of freshly grated pecorino
• 3-4 chopped-up mint leaves
• 4-5 anchovies, chopped up
• 1 chili, finely chopped
• Zest of 1 lemon
• 2-3 tbsp of extra-virgin olive oil
• salt and pepper for seasoning

Batter

• 150 g of 00 flour
• 250 ml of cold sparkling water

Method

1. Line a baking dish with baking paper.Mix the ricotta, pecorino, egg, mint, nutmeg, chili, lemon zest, and anchovies in a bowl. Taste for salt and adjust accordingly. Spoon the mixture into the flowers, and twist the petals to enclose it.
2. Heat up the oil in a large pan. Mix flour and sparking water, dip the stuffed baby zucchini, shake off the excess and drop into the hot oil (you may need to do this in batches), and fry for 3-4 minutes or until crispy and pale golden.
3. Drain on kitchen paper, then serve on a platter seasoned with salt and pepper