I have zero resistance to zucchini flowers, they are delicious and for me, best enjoyed stuffed with a creamy cheese filling and fried with a light and crunchy tempura batter. Good news is it's super easy to make and takes virtually no time at all to cook, and of course, it's best enjoyed with your favourite glass of white.
Difficulty: Medium
Time: 30 minutes
Serves: 2-5
Ingredients
Ricotta Stuffed Zucchini Flowers
- 5 zucchini flowers
- 100g ricotta
- 1 tsp lemon zest
- 1/4 tsp lemon myrtle powder
- 20g pecorino
- salt
- pepper
Tempura Batter
- 40g tempura batter
- 60g water
Yuzu Mayonnaise
- 2 heaped tbps good quality mayonnaise
- 1 tsp good quality ponzu dressing
Parsley Oil
- 1 large handful fresh parsley leaves
- 1/4 cup grapeseed oil
Garnish
- lemon zest
- pecorino
Method
1. Make the parsley oil by blanching the parsley in hot water for 30 seconds. Soak it in ice water and dry with kitchen paper towel. Add it to a spice blender with grapeseed oil and salt, blend it until it's slightly warm and the oil has turned green. Pass the oil mixture through paper filter bag and set aside.
2. Mix the ricotta cheese, lemon zest, lemon myrtle powder, pecorino well in a mixing bowl, season well with salt and pepper.
3. Place the cheese mixture in a a piping bag and carefully pipe it into the centre of the flower without damaging it. Set it aside.
4. Make the yuzu mayonnaise by mixing the mayonnaise and ponzu dressing together. Set it aside.
5. Heat up a pot of oil on the stove top over medium heat to about 180 degrees.
6. Make the tempura batter by mixing the water with tempura batter, mix it well ensuring there are no lumps in the mixture.
7. Test the oil is hot enough by dripping some tempura batter mixture in the hot oil, if it's floating and bubbling away then it's ready. Coat the stuffed zucchini flower in the tempura batter mixture and cook it in the hot oil for a minute until the batter is golden. They cook very quickly so won't require much time at all. Cook these in small batches so you can make sure not to overcrowd the pot with oil. Place them on a plate lined with kitchen paper towel once cooked.
8. Place the zucchini flowers on a plate, garnish generously with shaved pecorino and lemon zest and serve with the mayonnaise and parsley oil. Enjoy!
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