Stuffed Zucchini Flowers – serves 3/4

Carefully inspect the zucchini flowers and remove any dirt or insects. Gently open each flower and remove the stamen or pistil inside, being careful not to tear the petals.

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, finely chopped fresh basil, minced garlic, salt, and black pepper. Mix well to create a creamy filling.

Carefully stuff each zucchini flower with the ricotta mixture, filling them about halfway. Gently twist the ends of the petals to seal the filling inside.

In a separate bowl, prepare the batter by whisking together the all-purpose flour, cold water, and a pinch of salt until you have a smooth, slightly thick batter.

In a large skillet, heat olive oil over medium-high heat.

Dip each stuffed zucchini flower into the batter to coat it evenly, allowing any excess batter to drip off.

Carefully place the battered zucchini flowers in the hot oil, and fry them until they become golden brown and crisp, usually about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.

Season the fried stuffed zucchini flowers with a sprinkle of salt while they’re still hot.

Serve the Stuffed Zucchini Flowers immediately as an appetiser or side dish.