Ricotta Stuffed Courgette Flowers with Roasted Pepper Pesto Recipe | Food Network UK
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Cooking tools:
- Food processor
- Deep fryer
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Whisk
- Piping bag
- Paper towel
- Slotted spoon
- Refrigerator
- Plate
- Spoon
Ingredients
- 1 cup sliced roasted peppers
- 1/2 cup lightly toasted pine nuts
- 1 clove garlic, minced
- 1 teaspoon finely grated lemon zest
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Salt
- pepper
- 1 cup creamy ricotta cheese
- 3 tablespoons chopped fresh basil
- 16 fresh courgette flowers
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 egg
- Pinch of salt
- 1 cup cold soda water
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