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Crispy Zucchini Flowers Stuffed with Ricotta and Mint (Jamie Oliver) Recipe

Crispy Zucchini Flowers Stuffed with Ricotta and Mint (Jamie Oliver) Recipe

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Crispy Zucchini Flowers Stuffed with Ricotta and Mint (Jamie Oliver)

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Ingredients:

Serving

7 oz good-quality crumbly ricotta cheese
1/4 of a nutmeg, finely grated
a small handful freshly grated parmesan
1 lemon , zest finely grated
a small bunch fresh mint , leaves picked and finely chopped
1 to 2 fresh red chiles, halved, seeded and very finely chopped
sea salt and freshly ground black pepper
1 3/4 cups self-rising flour , plus a little extra for dusting
1 1/2 cups decent white wine or sparkling water
8 zucchini flowers , with zucchini still attached
vegetable oil
a small piece potato, peeled , optional
a few sprigs fresh parsley , optional

Directions:

These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura.
Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt. Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine.
Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like.
With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!)
Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining. Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep. Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature. Remove the potato from the pan.
One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Remove to a plate or board and sprinkle with a good pinch of salt and the remaining chile and mint. Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick!
Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.57 Kcal (1342 kJ)
Calories from fat	99.37 Kcal
		% Daily Value*
Total Fat	11.04g	17%
Cholesterol	43.67mg	15%
Sodium	1133.23mg	47%
Potassium	90.21mg	2%
Total Carbs	43.62g	15%
Sugars	2.24g	9%
Dietary Fiber	2.12g	8%
Protein	14.36g	29%
Vitamin C	7.7mg	13%
Iron	2.9mg	16%
Calcium	258.6mg	26%

Amount Per 100 g
Calories	269.52 Kcal (1128 kJ)
Calories from fat	83.55 Kcal
		% Daily Value*
Total Fat	9.28g	17%
Cholesterol	36.72mg	15%
Sodium	952.77mg	47%
Potassium	75.85mg	2%
Total Carbs	36.67g	15%
Sugars	1.88g	9%
Dietary Fiber	1.78g	8%
Protein	12.08g	29%
Vitamin C	6.5mg	13%
Iron	2.4mg	16%
Calcium	217.4mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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