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Zucchini flowers with ricotta, parmesan, and mint and anchovy sauce

You could use a variety of cheeses for the stuffing; pecorino would also work well.

You'll need

280 gm (2 cups) tempura batter flour, sieved (see note) 375 ml (1½ cups) soda water 15 zucchini flowers, ends trimmed For deep-frying: vegetable oil For dusting: plain flour 4 eggwhites, whisked to soft peaks   Ricotta stuffing 200 gm firm ricotta 50 gm Grana Padano, finely grated 60 gm soft goat’s cheese 1 cup (loosely packed) mint, finely chopped   Mint and anchovy sauce 3 cups (firmly packed) mint, finely chopped 125 ml (½ cup) extra-virgin olive oil ¾ cup (firmly packed) flat-leaf parsley, finely chopped 2 tbsp capers in vinegar, rinsed, drained and coarsely chopped 5 anchovy fillets, finely chopped Juice of 1 lemon, or to taste


  • 01
  • Place tempura batter flour in a bowl, season to taste, then gradually add soda water, whisking until combined and smooth. Set aside to rest (20 minutes).
  • 02
  • For ricotta stuffing, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 03
  • Carefully remove stamens from zucchini flowers. Shape scant tablespoons of ricotta stuffing to fit into each flower (be careful not to break the flowers as you stuff them). Gently twist tops of petals together to enclose, then place on a tray and refrigerate until required.
  • 04
  • For mint and anchovy sauce, combine ingredients in a bowl and refrigerate until required.
  • 05
  • Preheat oil in a deep-fryer to 190C. Dust stuffed flowers with plain flour, coat in eggwhite, then dip in batter. Deep-fry in batches, turning occasionally, until golden (3-5 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste and serve hot with mint and anchovy sauce.

Note  Tempura batter flour is available from Asian grocers and select delicatessens.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pungent young sauvignon blanc.

Featured in

Oct 2010

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