Zucchini Flower Fritter! Ingredients: - 12 zucchini flowers - 1/2 cup ricotta - 2 Tbsp finely grated Parmesan - 2 Tbsp Finley chopped basil - 1 tsp lemon zest - 1/2 cup self raising flour - 2 Tbsp corn flour - 3/4 cup soda water - 1 egg white - oil for deep- frying - lemon wedges to serve Directions: - pushing down gently with your thumb, make a split in each flower. Remove and discard yellow stamen. - in a small bowl, combine cheeses, basil, and zest. Mix well and season. - spoon a heaped tsp mixture into each flower, gently twisting petals to enclose. - sift flours together, whisk in soda water until smooth. - in a small bowl, whisk egg- whites until soft peaks form. Gently fold into batter. - in a large deep- frying pan, heat 5cm oil to 180c. Oil is ready when a droplet of batter immediately floats and begins to turn golden after 10 seconds. Working in 2 batches of 6, dip flowers in batter and gently shaking off excess. - lower into oil, cooking 1 minute until crisp and golden. - remove with slotted spoon and transfer to paper towel. Season. Serve immediately with lemon wedges. #EnjoyWarriors.....
Posted on: Sat, 25 Oct 2014 06:08:36 +0000
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