Ricotta Stuffed Zucchini Flowers | Donna Hay

Name: Ricotta Stuffed Zucchini Flowers | Donna Hay
Ingredients: 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; 1 tablespoon sea salt flakes

www.donnahay.com.au

Quick and easy dinner or decadent dessert - recipes for any occasion.

Keywords

ricotta
zucchini flowers
sides

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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