Ricotta and Pine Nut Stuffed Zucchini Flowers by Julie Goodwin
By Julie Goodwin,Friday, January 15, 2016
These are an absolutely delicious Italian antipasti and a favourite entrée of mine. They take a little effort to make but are well worth it.
Serves 4 as an entree
Prep time: 25 minutes Cooking time: 15 minutes
1 tablespoon olive oil
1 garlic clove, finely chopped
½ brown onion, finely chopped
200g ricotta cheese
50g bag baby spinach, finely chopped
2 tablespoons pine nuts, toasted and roughly chopped
2 tablespoons grated parmesan
¼ teaspoon salt
¼ teaspoon ground white pepper
20 zucchini flowers
¼ cup flour, seasoned with salt and pepper
1 egg, beaten with 1 tsp water
1 cup fresh breadcrumbs
Oil for deep frying
Lemon, to serve
Heat olive oil over medium low heat in a small fry pan. Sauté garlic and onion until translucent. Remove from the heat and allow to cool.
Place ricotta, onion and garlic, spinach, garlic, onion, pine nuts, parmesan, salt and pepper in a large bowl and mix well.
Heat the oil to 190*C. Carefully insert about one tablespoon of ricotta mixture into each flower, being very careful not to tear the petals.
Dip each flower in the seasoned flour, then into the egg. Drain off excess egg and dip into the breadcrumbs. Lay on a plate and repeat with the rest of the flowers.
Deep fry in 4 batches, for 2-3 minutes per batch. Serve immediately with lemon wedges.
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