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Stuffed zucchini flowers
Something for your antipasti menu!

Stuffed zucchini flowers

Makes: 18

Ingredients

18 medium zucchini flowers
NOMU Extra Virgin Olive Oil, for shallow frying

STUFFING:
180g ricotta, crumbled
1 clove garlic, crushed
zest of ½ lemon
50g pine nuts, lightly toasted
2 tbsp Italian parsley, finely chopped
80ml dried breadcrumbs
1 egg yolk
1/2 tsp NOMU One for All Rub

BATTER:
250g plain flour
1 tsp NOMU Sea Salt
½ cup NOMU Extra Virgin Olive Oil
1 ½ cups warm water
2 egg whites

Directions

To make the stuffing place all of the ingredients into a bowl and mix together well. Set aside.

To make the batter, put the flour and salt into a bowl and make a well in the centre. Mix the Olive Oil with the warm water and pour into the well. Mix into the batter until smooth, then leave to rest for an hour. Beat the egg whites to the soft peak stage and gently fold into the batter.

Pour 3cm of Olive Oil into a deep saucepan and heat. To test if the oil is hot enough, drop a cube of bread into the oil – when it bubbles and turns golden brown, the oil is ready. Place a spoonful of the stuffing into a zucchini flower and fold the petals closed. Dip the flower into the batter and then fry until golden. Drain on paper towel and repeat with the remaining flowers.

Serve immediately sprinkled with sea salt.

Ingredients

18 medium zucchini flowers
NOMU Extra Virgin Olive Oil, for shallow frying

STUFFING:
180g ricotta, crumbled
1 clove garlic, crushed
zest of ½ lemon
50g pine nuts, lightly toasted
2 tbsp Italian parsley, finely chopped
80ml dried breadcrumbs
1 egg yolk
1/2 tsp NOMU One for All Rub

BATTER:
250g plain flour
1 tsp NOMU Sea Salt
½ cup NOMU Extra Virgin Olive Oil
1 ½ cups warm water
2 egg whites

Directions

To make the stuffing place all of the ingredients into a bowl and mix together well. Set aside.

To make the batter, put the flour and salt into a bowl and make a well in the centre. Mix the Olive Oil with the warm water and pour into the well. Mix into the batter until smooth, then leave to rest for an hour. Beat the egg whites to the soft peak stage and gently fold into the batter.

Pour 3cm of Olive Oil into a deep saucepan and heat. To test if the oil is hot enough, drop a cube of bread into the oil – when it bubbles and turns golden brown, the oil is ready. Place a spoonful of the stuffing into a zucchini flower and fold the petals closed. Dip the flower into the batter and then fry until golden. Drain on paper towel and repeat with the remaining flowers.

Serve immediately sprinkled with sea salt.

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