Zucchini Flowers with Salsa Verde

Zucchini Flowers with Salsa Verde

Zucchini Flowers with Salsa Verde

Zucchini Flowers with Salsa Verde

Zucchini Flowers with Salsa Verde

Course Appetizer

Ingredients
  

SALSA VERDE

  • 2/3 cup firmly packed coriander leaves
  • 1/4 cup firmly packed mint leaves
  • 2 tbsp chopped oregano leaves
  • 1/2 medium red chilli, seeded, chopped
  • juice of half a lime
  • 1/4 cup (60ml) olive oil

RICOTTA FILLING

  • 375 g good quality ricotta cheese
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/2 cup (60g) grated Pecorino cheese, plus extrato serve
  • 1/3 cup firmly packed parsley leaves, finely chopped
  • 1/2 medium red chilli, seeded, finely chopped
  • 2 tsp 2 tsp grated lemon zest
  • 12 zucchini flowers

TEMPURA BATTER

  • 2 cups (300g) plain flour, plus 1/2 cup (75g) extra
  • 2 cups (240g) cornflour
  • 2 1/4 cups (560ml) cold soda water
  • 10 ice cubes
  • 1/4 tsp salt
  • 3 L vegetable oil, to fry

Instructions
 

  • SALSA VERDE: place herbs and chilli in a food processor and pulse untilfinely chopped. With the motor running, add lime juice and oil until wellcombined. Season to taste and transfer to a small serving bowl.
  • RICOTTA FILLING: In a medium mixing bowl, mix cheeses, parsley, chilliand lemon zest; season with salt and pepper and mix well. Transfer toa disposable piping bag, snip the tip. Open flowers slightly and removestamens; pipe cheese mixture into flowers, leaving room to twist endsto enclose filling.
  • Add enough oil to a medium saucepan to reach a depth of 8cm. Heat onmedium until hot enough to brown a cube of bread within 12 seconds.
  • TEMPURA: Place flour, cornflour and soda water in a bowl and whiskuntil smooth; add ice cubes and mix well.
  • Place extra flour in a shallow dish and dust zucchini flowers; dip inbatter, one at time, allowing the excess batter to drip away. Carefullylower 2 to 3 flowers into the oil and cook for 3 minutes or until lightlygolden and crispy.
  • Use a slotted spoon to transfer to a tray lined with kitchen paper.Repeat the process with remaining flowers.
  • Serve warm with salsa verde and extra pecorino cheese.
Keyword winning appliances, Zucchini Flowers with Salsa Verde
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