Ingredients
- 5 Zucchini flowers
- 500g ricotta cheese
- 1 teaspoon pesto
- Grated parmesan to taste
- 1.5 cups all purpose flour
- 1 can of beer
- Smoked paprika
- Salt and pepper
- Pesto
Method
Prepare zucchini flowers by gently pulling petals apart and removing pistil from the centre. Create the filling by combining ricotta cheese, pesto, parmesan, smoked paprika, salt and pepper in a bowl.
Add mixture to a piping bag and fill the centre of the flower. Fold petals to enclose. In a bowl, add your flour with a pinch of salt, paprika and enough beer to create a batter the consistency of cream.
Dust the flowers in flour then dip them in the batter. Fry for 3-4 minutes or until golden brown, in hot oil. Set aside to drain on a plate with paper towel. Serve fresh and top with more grated parmesan and pesto for dipping.
