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Lemony Ricotta Stuffed Zucchini Flowers

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Servings 4 -8

Ingredients
  

For the Coating

  • ¾ cup flour
  • 6 tbsp. cornstarch
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 cup (250 ml) san pellegrino or perrier water

For the Filling

  • 1½ cup full fat ricotta cheese
  • ¾ cup (about 60 grams) finely grated parmesan cheese
  • 1 tsp. lemon zest
  • 1 ½ tbsp. freshly chopped mint leaves
  • 1 tsp. minced serrano, jalapeño or long red chili pepper or 1 green onion, white and light green part only, minced
  • 1 ½ tsp. cracked black pepper
  • ½ tsp. kosher salt 
  • 18 (depending on their size) zucchini flowers (stamens and pistils removed)
  • Sunflower oil, grapeseed or canola oil for frying
  • A few pinches of Maldon Sea Salt 

Option

  • You can add a little chopped anchovy into the ricotta mixture

Instructions
 

For the Coating

  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Pour in the sparking water and whisk until smooth.

For the Filling

  • In a separate bowl, whisk the ricotta , parmesan cheese, lemon zest, mint, chili pepper or green onion, pepper and salt until smooth.
  • Spoon about 1 tbsp. of filling into each flower and fold the petals around the filling to enclose the filling. Do not overfill. Repeat with all the flowers. Set aside.
  • Heat a deep saucepan with 4 inches of oil until 350˚F.
  • Working in batches, dip the stuffed flowers into the coating and gently place into the hot oil and fry until golden, about 5 minutes. Transfer to a paper towel to drain.
  • Arrange on a platter, sprinkle with maldon salt and serve immediately.