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Jamie Olivers crispy zucchini flowers stuffed with spicy ricotta and mint
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Jamie Olivers crispy zucchini flowers stuffed with spicy ricotta and mint

A riff on Jamie Oliver's crispy zucchini flowers stuffed with spicy ricotta and mint made with a beer tempura-style batter.

Prep Time
20 mins
Cook Time
5 mins
Servings: 4 -6
Cuisine: Italian, Vegetarian

Ingredients

Filling
  • 250 ricotta cheese fresh; quantity approx. 1 cup (grams not specified
  • 1/4 cup Parmesan Cheese freshly grated
  • 1/2 jalapeño finely chopped
  • mint finely chopped; small handful
  • parsley finely chopped; small handful
  • 1 - 2 teaspoons chimichurri sauce or chilli paste or thick chilli sauce; optional
  • lemon zest of half
  • lemon juice juice of 1/4 lemon
  • salt to taste
  • black pepper to taste
Batter
  • 1 3/4 cup self-raising flour
  • 1 1/2 cups soda water or sparkling mineral water
Additional ingredients
  • cooking oil for frying
  • parsley optional, additional parsley leaves; cut vegetables for dipping and frying
  • vegetables optional, additional parsley leaves; cut vegetables for dipping and frying

Instructions

    Cup of Yum
  1. Prepare a tray with layers of paper towels. Pat the zucchini and flowers dry before.
  2. Mix the ricotta with all the other filing ingredients until well combined. Taste along the way adjusting the seasoning as you go.
  3. Put the mixture into a piping bag or a plastic bag with the corner snipped, and pipe this into the middle of the blossom. Gently fold the petals over the mixture to cover and twist at the top to seal
  4. Add the oil to a large pot to about 10cm deep, and heat to 180C / 350F. This is the temperature before smoking hot but one where if you added a piece of bread it would go golden very quickly.
  5. While the oil is heating, whisk the flour and soda water until you get the consistency of a runny pancake batter. Add more water or flour if necessary.
  6. When the oil reaches temperature, quickly dip the stuffed zucchini flowers through the batter and lightly shake off any excess. Gently drop this into the oil and fry on both sides until golden.
  7. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches and then fry any additional vegetables or parsley if desired.
  8. Serve immediately while still hot with wedges of fresh lemon and salt.

Notes

  • Dip any fresh herbs (or other cut vegetables) in the excess batter and fry