Ricotta Stuffed Zucchini Flowers
- Heat the oil in a deep fryer to 180C.
- For the Sicilian Sauce, bring a small saucepan of water to the boil. Score the base of the tomato in a cross pattern. Blanch the tomato in the boiling water for 20 seconds then remove from the water and place into a bowl of cold water. Peel and discard the skin. Finely chop the flesh and place into a medium bowl.
- Add the remaining ingredients and mix to combine. Season with salt and set aside at room temperature.
- For the Ricotta Stuffed Zucchini Flowers, remove the stamens from inside the flowers and discard. Set aside.
- Place the ricotta into a bowl and mix with a spatula until smooth.
- Add the remaining ingredients, except for flour and soda water. Season with salt and pepper and mix well to combine. Transfer the mixture to a piping bag.
- Fill the zucchini flowers with the ricotta filling until about half full. Fold the petals over to enclose the filling. Set aside in the fridge.
- For the batter, whisk the flour, soda water and a pinch of salt together to form a thin batter.
- Dip the filled zucchini flowers into the batter, allow the excess batter to drain then place into the hot oil and cook, in batches, until golden and crispy, about 6 minutes. Remove from the oil and drain on kitchen paper. Season lightly with salt.
- To serve, place 2 Ricotta Stuffed Zucchini Flowers onto each serving plate and drizzle with the Sicilian Sauce.