Ricotta Stuffed Zucchini Flowers | Donna Hay
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Keywords
- ricotta
- zucchini flowers
- sides
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
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