- 6
Ingredients
- Pesto
- 1 * 1 cup sliced roasted peppers
- 1/2 * 1/2 cup lightly toasted pine nuts
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon finely grated lemon zest
- 3 * 3 tablespoons grated Parmesan cheese
- 2 * 2 tablespoons extra virgin olive oil
- * salt and pepper
- Zucchini Flowers
- 1 * 1 cup creamy ricotta cheese
- 3 * 3 tablespoons grated Parmesan cheese
- 3 * 3 tablespoons chopped fresh basil
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon finely grated lemon zest
- * salt and pepper
- 16 * 16 fresh zucchini flowers
- * vegetable oil, for frying
- Batter
- 1 * 1 cup all-purpose flour
- 1 * 1 egg
- * pinch of salt
- 1 * 1 cup cold soda water
Preparation
Step 1
Directions
Pesto
1. For pesto, pulse all ingredients in a food processor until smooth (adding water if need to make smooth) and season to taste. Chill until ready to serve (but pull from fridge an hour before serving).
Zucchini Flowers
1. For zucchini flowers, stir ricotta with Parmesan, basil, garlic and lemon zest and season to taste (double filling recipe if zucchini flowers are large – 3-inches or longer). Fill a piping bag fitted with a large, plain tip with cheese mixture. Gently wash then dry zucchini flowers on paper towel. To fill, gently open flower, trying not to tear the petals open and pipe in filling. Chill until ready to cook.
Batter
1. Heat oil in a deep pot (or tabletop fryer) to 375°F. Make batter. Whisk all ingredients together immediately before using. Sprinkle filled flowers lightly with flour and dip in batter. Gently set flower in hot oil, using a slotted spoon and fry for 2 –3 minutes, turning once. Remove onto a paper towel to drain.
2. To serve, spoon a little pesto on a plate and arrange 2 zucchini flowers on top. Serve immediately.