Directions:
- Gently discard yellow stamens in centre of flowers.
- Finely chop olives, anchovies and basil.
- Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
- For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
- Heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.75 Kcal (1209 kJ) | ||
| Calories from fat | 162.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 28% | |
|---|---|---|---|
| Cholesterol | 36.5mg | 12% | |
| Sodium | 409.76mg | 17% | |
| Potassium | 111.53mg | 2% | |
| Total Carbs | 19.08g | 6% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 10.05g | 20% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 6% | |
| Calcium | 159mg | 16% | |
| Amount Per 100 g | |||
| Calories | 224.05 Kcal (938 kJ) | ||
| Calories from fat | 126.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 28% | |
|---|---|---|---|
| Cholesterol | 28.32mg | 12% | |
| Sodium | 317.95mg | 17% | |
| Potassium | 86.54mg | 2% | |
| Total Carbs | 14.81g | 6% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 1.38g | 7% | |
| Protein | 7.8g | 20% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 6% | |
| Calcium | 123.4mg | 16% | |
* 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.
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