Ingredients
- 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
- 375g good quality ricotta cheese
- 1/2 cup (60g) grated Parmesan cheese
- 1/2 cup (60g) grated Pecorino cheese, plus extra to serve
- 1/3 cup firmly packed parsley leaves, finely chopped
- 1/2 medium red chilli, seeded, finely chopped
- 2 tsp grated lemon zest
- 12 zucchini flowers
- 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
- 3L vegetable oil, to fry
Salsa Verde
Ricotta Filling
Tempura Batter
Serves/Makes: 6
Preparation Time: 20 mins
Cooking Time: 15 mins
Method
1. SALSA VERDE: place herbs and chilli in a food processor and pulse until finely chopped. With the motor running, add lime juice and oil until well combined. Season to taste and transfer to a small serving bowl.
2. RICOTTA FILLING: In a medium mixing bowl, mix cheeses, parsley, chilli and lemon zest; season with salt and pepper and mix well. Transfer to a disposable piping bag, snip the tip. Open flowers slightly and remove stamens; pipe cheese mixture into flowers, leaving room to twist ends to enclose filling.
3. Add enough oil to a medium saucepan to reach a depth of 8cm. Heat on medium until hot enough to brown a cube of bread within 12 seconds.
4. TEMPURA: Place flour, cornflour and soda water in a bowl and whisk until smooth; add ice cubes and mix well.
5. Place extra flour in a shallow dish and dust zucchini flowers; dip in batter, one at time, allowing the excess batter to drip away. Carefully lower 2 to 3 flowers into the oil and cook for 3 minutes or until lightly golden and crispy.
6. Use a slotted spoon to transfer to a tray lined with kitchen paper. Repeat the process with remaining flowers.
7. Serve warm with salsa verde and extra pecorino cheese.
Recipe Notes
Best eaten straight away. Salsa verde will keep in an airtight container in the fridge for up to 5 days.
Recipe presented by Danielle Brito using
Miele 80cm Full-Surface Induction Cooktop
