Ricotta Stuffed Zucchini Flowers - WellBeing Magazine
Zucchini flowers might be a little indulgent, but they are insanely delicious!
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Cooking tools:
- Deep-fry thermometer
- Microplane
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Paper towel
Ingredients
- 15 zucchini flowers
- 200g ricotta
- ¼ cup grated parmesan
- Zest 2 large lemons
- ¼ bunch basil leaves, thinly sliced
- 1 tsp salt
- 2 tsp pepper
- 1 cup rice flour
- 2 tsp bicarbonate of soda
- 1 cup cold soda water
- 1 egg
- Salt
- pepper
- Rice bran oil, to sauté
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