Deep-fried zucchini flowers with four cheeses
( SERVES 4 )
4/2/2013
Ingredients
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| 150 g | Ricotta cheese |
| 70 g | Mascarpone |
| 50 g | Blue cheese, crumbled |
| 40 g | Parmesan cheese, grated |
| ½ cup | Basil, roughly chopped |
| 8 | Zucchini flowers |
| 2 Ltr | Sunflower oil, or canola oil |
| ½ tsp | Salt |
| 2 cups | Salad greens |
| 1 | Lemon, quartered, seeds removed |
Chickpea flour batter
| ½ cup | Cornflour |
| ½ cup | Besan (chickpea flour) |
| ½ tsp | Salt |
| ¼ tsp | Freshly ground black pepper |
| 150 ml | Soda water |
Directions
- For the batter, place all dry ingredients into a large bowl. Add soda water and whisk to a smooth batter.
- Mix cheeses and basil together in a bowl until well combined. Place a generous spoonful of cheese mixture into each zucchini flower and set aside.
- Heat oil in a large heavy-based pot on a medium to high heat until oil reaches 170degC. (Use a heatproof thermometer to test the temperature.)
- Dip stuffed zucchini flowers into batter until fully coated then carefully place into oil and fry for 2 minutes on each side until crisp and golden. Remove from pot with a slotted spoon and drain on absorbent paper. Season and serve immediately with salad greens and lemon.
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