Prep 1 hr
Cook 20 mins
When you've got zucchini growing like mad in your garden, here's a unique use for the blossoms.
- 20 squash blossoms
- 250 g ricotta cheese
- 20 basil leaves
- 250 ml sunflower oil
- 2 lemons
- salt and pepper
for the batter
- 180 g plain flour
- 3 tablespoons olive oil
- 3 egg whites
- 200 ml water
- 1 teaspoon salt
- Start the batter by sifting the flour into a bowl.
- Make a well in the centre, pour in the olive oil and stir to combine.
- Slowly add in the water until you have a batter the consistency of a thick cream.
- Add the salt, cover and leave for at least an hour.
- Prepare the flowers by removing the stamens and the green bits at the base.
- Season the ricotta with some salt and pepper.
- Push 1 tsp ricotta and a basil leaf inside each flower.
- Press the petals together.
- Heat the sunflower oil to 190 C or 375 F in a deep frying pan.
- Beat the egg whites until soft and then fold into the batter.
- Dip the flowers one at a time into the batter.
- Tap gently to knock off the excess.
- Carefully place as many as you can without touching into the hot oil.
- Fry until light brown, then turn and brown on the other side.
- Drain on paper towel and serve with a squeeze of lemon.