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Photo: Hotly Spiced<br />
zucchini<br />
flowers<br />
CHaRLIE LouIE — HoTLy SPICEd<br />
WWW.HoTLySPICEd.CoM<br />
Serves: 4 people as an entree<br />
Ingredients<br />
16 male or female zucchini<br />
flowers<br />
250g ricotta cheese<br />
Rind of 1 lemon<br />
1 tbsp toasted pine nuts<br />
1 tbsp chopped fresh basil<br />
Salt and pepper to taste<br />
2/3 cup plain flour<br />
1 tbsp extra virgin olive oil<br />
1/2 tsp salt<br />
150ml light beer<br />
1 egg white<br />
Vegetable oil for deep frying<br />
Method<br />
1. Gently open zucchini flowers<br />
and remove stamen. In<br />
a small bowl mix ricotta<br />
cheese, lemon rind, toasted<br />
pine nuts, basil and salt and<br />
pepper to taste. Using a tsp,<br />
carefully fill zucchini flowers<br />
<strong>the</strong>n twist ends to secure.<br />
2. Sift flour with 1/2 tsp of salt<br />
into a small bowl. Pour in<br />
olive oil <strong>the</strong>n whisk in light<br />
beer.<br />
3. In a separate bowl whisk egg<br />
white until stiff peaks form.<br />
Fold into beer batter mixture.<br />
4. In a medium sized saucepan<br />
heat vegetable oil until<br />
180°C. If you don’t have a<br />
<strong>the</strong>rmometer, test heat of oil<br />
with a small piece of bread.<br />
If <strong>the</strong> bread turns golden<br />
in 15 seconds, it is hot<br />
enough.<br />
5. Place paper towel over a<br />
tray and dip each zucchini<br />
flower into <strong>the</strong> hot oil, no<br />
more than 4 at a time. When<br />
golden remove from oil and<br />
rest on paper towel. Sprinkle<br />
with salt and serve with<br />
lemon wedges.<br />
3
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