• Angie Wise

Get Stuffed Zucchini Flowers

I noticed these at the grocer this week and couldn't resist. A little time consuming, but well worth the effort.


8 Zucchini flowers

300g ricotta

Zest from 1 large lemon

3 tbsp basil chopped

1/4 cup grated parmesan (Grana Padano)

Salt + pepper to taste

1/8 tsp chilli flakes


2/3 cup plain flour

1/2 tsp salt

1 tbs olive oil

200ml chilled light beer


Gently snap off and discard yellow stamens in centre of flower.

Mix ricotta, lemon zest, chilli, basil, cheese, salt & pepper.

Spoon a teaspoon of the ricotta mixture into the centre of each flower, then twist petals at end to close.

For batter, place flour and salt in a bowl. Add oil and beer then whisk until a smooth. In another bowl, whisk eggwhite until soft peaks form then gently fold into batter.

Fry in vegetable oil for two to three minutes until golden brown. Drain on absorbent paper and sprinkle with sea salt.

Eat immediately with a drizzle of basil oil and a cheeky glass of Sémillon.


Basil oil

1/2 cup packed fresh basil leaves (stemmed and washed)

1/2 cup extra virgin olive oil

2 cloves garlic

1/2 tsp fisher salt

1/8 tsp chilli flakes

For the basil oil, add all ingredients to a mini food processor and pulse for a minute or so. Will keep in a glass jar in the fridge for around 3 days, delicious drizzled on everything from fish, salads, pasta or just with some crusty bread.

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