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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This Is A real treat...work Gently with the flowers the brake in a second. Ingredients:
1 egg white |
8 kalamata olives, halved |
3 1/2 anchovies |
6 small basil leaves |
200g fresh ricotta |
light olive oil, for deep-frying |
18 zucchini flowers |
lemon wedges, to serve |
6 small basil leaves |
batter |
100g plain flour |
1 tbs olive oil |
150ml chilled light beer |
Directions:
1. Gently discard yellow stamens in centre of flowers.
2. Finely chop olives, anchovies and basil.
3. 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.
4. 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.
5. 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.
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