Zucchini flowers stuffed with ricotta make a great vegetarian entrée.
- Holding a zucchini flower, use your thumbs to gently make a split in flower. Use your fingertips to snap off and discard yellow stamens in centre of flower. Repeat with remaining flowers.
- Finely chop olives, anchovies and basil. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into centre of each flower, then twist petal ends to enclose. For batter, place flour and 1/2 teaspoon salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk eggwhite until soft peaks form then gently fold into batter.
- Line a tray with paper towels. One-third fill a deep saucepan or deep-fryer with oil, then heat over medium heat until 180C, or a cube of bread browns in 15 seconds. Working in batches of 4, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Using a slotted spoon, transfer to tray. Repeat with remaining flowers and batter. Scatter with salt and serve with lemon wedges.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set