Ingredients
200g ricotta
5g lemon zest
1/8 tspn chilli flakes
6g basil chopped
50g pecorino
to taste salt and pepper
5 zucchini flowers
50g plain flour
Batter
1 cup plain flour
1/2 cup brown rice flour
5g bicarbonate of soda
3/4 cup soda water iced
1 eggs
200g ricotta
5g lemon zest
1/8 tspn chilli flakes
6g basil chopped
50g pecorino
to taste salt and pepper
5 zucchini flowers
50g plain flour
Batter
1 cup plain flour
1/2 cup brown rice flour
5g bicarbonate of soda
3/4 cup soda water iced
1 eggs
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Methods
1
Mix ricotta, lemon zest, chilli, basil, pecorino, salt & pepper.
2
Fill the zucchini flowers and gently twist to close.
3
Gently mix one cup plain flour, brown rice flour, one teaspoon bicarb, iced soda water and egg. Do not worry if small lumps are left as these add to texture.
4
Dust zucchini flowers in flour and dip in batter.
5
Fry in Vegetable Oil at 180C for two to three minutes until golden brown. Drain on absorbent paper and sprinkle with sea salt.
6
Eat immediately.
1
Mix ricotta, lemon zest, chilli, basil, pecorino, salt & pepper.
2
Fill the zucchini flowers and gently twist to close.
3
Gently mix one cup plain flour, brown rice flour, one teaspoon bicarb, iced soda water and egg. Do not worry if small lumps are left as these add to texture.
4
Dust zucchini flowers in flour and dip in batter.
5
Fry in Vegetable Oil at 180C for two to three minutes until golden brown. Drain on absorbent paper and sprinkle with sea salt.
6
Eat immediately.
