Zucchini flowers with ricotta and anchovy #valentines #cooking

By Andy Cooks · 30 min

Ingredients

Instructions

1. Carefully remove the stamens from inside the zucchini flowers.
2. Season the ricotta with salt. Open the petals gently and spoon in teaspoons of ricotta. Top with an anchovy fillet, then wrap the petals around to seal.
3. Place the zucchini on a plate and refrigerate until needed.
4. Whisk the flours in a medium bowl and season with salt.
5. Whisk in the sparkling water until smooth.
6. Heat the oil in a deep pan to 160°C.
7. Dust the zucchini with plain flour in a shallow bowl, in batches. Dip in the batter, then lower gently into the oil.
8. Fry for 1 1/2 to 2 minutes until golden brown. Drain on a wire rack over paper towel. Repeat with the rest. Season and serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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