Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Pungent young sauvignon blanc.

Featured in

Oct 2010

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×