Lemon & Ricotta-Filled Zucchini Flowers
The zucchini flowers are stuffed with a ricotta and lemon filling, coated in a tempura batter and fried. Yum!
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.womensweeklyfood.com.au.
Ingredients
- 250 grams (8 ounces) firm ricotta
- 2 tablespoons finely grated parmesan
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons toasted pine nuts
- 12 zucchini flowers with zucchini attached (240g)
- 1 medium_piece lemon (140g), cut into wedges
- 3/4 cup (105g) plain (all-purpose) flour
- 1/2 cup (90g) rice flour
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/4 cup (310ml) chilled soda water
More Like This
Ricotta Stuffed Zucchini Flowers - WellBeing Magazine
wellbeing.com.au
Stuffed zucchini flowers 2
nzwomansweeklyfood.co.nz
Ricotta-Stuffed Zucchini Flowers – Elegant Appetizer | PEKIS Recipes
pekis.eu
Ricotta Stuffed Zucchini Flowers | Donna Hay
donnahay.com.au
Stuffed Zucchini Flowers with Ricotta Cheese
tasteofhome.com
Stuffed zucchini flowers | Recipe Finder
recipe-finder.com
Stuffed Zucchini Flowers - Recipe – Green Canvas Farms
greencanvasfarms.com
Ricotta Stuffed Zucchini Flowers | Donna Hay
donnahay.com.au