Stuffed Zucchini Flowers

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[trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”2 dozen zucchini blossoms”][/trx_list_item][trx_list_item title=”1 beer”][/trx_list_item][trx_list_item title=”2 tablespoons Dukkah” link=”https://labarre.com.au/product/rainforest-dukkah-85g/”][/trx_list_item][trx_list_item title=”1/2 teaspoon grated lemon zest”][/trx_list_item][trx_list_item title=”2 teaspoons salt”][/trx_list_item][trx_list_item title=”1 1/4 cups plain flour”][/trx_list_item][trx_list_item title=”Oil for frying”][/trx_list_item][trx_list_item title=”1 1/2 cups ricotta”][trx_list_item title=”1 tablespoon freshly chopped mint”][/trx_list_item][trx_list_item title=”Freshly ground black pepper”][/trx_list_item][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Stuffing

To fill about 24, combine ricotta, mint, lemon zest and dukkah in a bowl. Season with salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 teaspoon ricotta mixture.

Zucchini blossoms

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, cover the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with salt and devour while hot.

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