You could use a variety of cheeses for the stuffing; pecorino would also work well.
- 280 gm tempura batter flour, sieved (see note) (2 cups)
- 375 ml soda water (1½ cups)
- 15 zucchini flowers, ends trimmed
- For deep-frying: vegetable oil
- For dusting: plain flour
- 4 eggwhites, whisked to soft peaks
- 200 gm firm ricotta
- 50 gm Grana Padano, finely grated
- 60 gm soft goat’s cheese
- 1 cup mint, finely chopped (loosely packed)
Mint and anchovy sauce
- 3 cups mint, finely chopped (firmly packed)
- 125 ml extra-virgin olive oil (½ cup)
- ¾ cup flat-leaf parsley, finely chopped (firmly packed)
- 2 tbsp capers in vinegar, rinsed, drained and coarsely chopped
- 5 anchovy fillets, finely chopped
- Juice of 1 lemon, or to taste
- 1Place 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).
- 2For ricotta stuffing, combine ingredients in a bowl, season to taste and refrigerate until required.
- 3Carefully 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.
- 4For mint and anchovy sauce, combine ingredients in a bowl and refrigerate until required.
- 5Preheat 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.
Drink Suggestion: Pungent young sauvignon blanc. Drink suggestion by Max Allen