AMIEs FRIED ZUCCHINI FLOWERs

Name: AMIEs FRIED ZUCCHINI FLOWERs
Cuisine: American
Ingredients: 12 pcs. zucchini flowers; 1/3 cup plain flour; 3/4 cup water; 1 vegetable oil, for deep-frying; 50 grams ricotta cheese; 50 grams soft goat's cheese (optional); 1 tbsp grated parmesan; 1 tbsp finely chopped basil; 1/2 tsp finely grated lemon zest; 1 salt and freshly ground black pepper

Armilie @Armilie1962

Perugia, Italy

a very delish-cious and satisfying dish... from ITALY.

Whew...diet has been suspended! :-) :ohyeaah :hungry

a very delish-cious and satisfying dish... from ITALY.

Whew...diet has been suspended! :-) :ohyeaah :hungry

Armilie @Armilie1962

Perugia, Italy

a very delish-cious and satisfying dish... from ITALY.

Whew...diet has been suspended! :-) :ohyeaah :hungry

a very delish-cious and satisfying dish... from ITALY.

Whew...diet has been suspended! :-) :ohyeaah :hungry

Saved

Ingredients

12pcs. zucchini flowers
1/3 cupplain flour
3/4 cupwater
1vegetable oil, for deep-frying
FILLING
50 gramsricotta cheese
50 gramssoft goat's cheese (optional)
1 tbspgrated parmesan
1 tbspfinely chopped basil
1/2 tspfinely grated lemon zest
1salt and freshly ground black pepper

Saved

Steps

1

Combine the ricotta, goat's cheese, parmesan, basil and lemon zest in a bowl. Season with salt and pepper.
2

Gently open the zucchini flowers and spoon a heaped teaspoon of the mixture inside. Close to encase the filling.
3

Combine the flour and water in a bowl, stirring to make a smooth batter.
4

Half-fill a large, heavy-based saucepan with oil for deep-frying. Heat the oil to 180°C (350°F) or until a piece of bread browns in 15 seconds.
5

Dip the flowers in batter and fry in batches, turning occasionally, for 3-4 minutes, until crisp and golden-brown.
6

Remove using a slotted spoon and drain on paper towel. Season with salt. Serves 4.