For the filling 15-18 zucchini flowers (depending on the size) 200g fresh ricotta cheese 90g Parmigiano Reggiano cheese 3-4 anchovies, minced 1 tsp chilli flakes (optional) 1 tbsp. lemon zest 1 1/2 tbsp olive oil
Handful fresh basil leaves, finely chopped season with salt & pepper For the batter 1 cup self-raising flour 1 cup mineral water or soda water 1 tbsp full cream milk 1 tsp salt Vegetable oil for frying Method
Clean the flowers by rinsing in water and removing the stalk inside the bud.
To make the filling, add ricotta, parmesan, anchovies, basil, lemon, olive oil to a bowl. Season generously with salt and pepper and stir to mix well. You want to make sure this is combined really well.
To make the batter, add flour, mineral water, milk and salt to a bowl and whisking until well combined, making sure all the lumps have been removed. Cover and place in the fridge for up 10-15 minutes for the mixture to slightly thicken.
Spoon or pipe 1 to 2 tsp of the cheese mixture delicately into each of the flowers. To secure the top, gently twist the flower petals together to hold everything in place. Repeat until all zucchini flowers are filled.
Heat the vegetable oil in a large deep-frying pan. Dip each of the flowers in the batter, making sure they are coated well. Give them a gentle shake to remove excess batter.
Fry for 2-3 minutes on each side or until golden delicious all over. Drain well on paper towels and sprinkle sea salt and serve them warm.