Ricotta Stuffed Zucchini Flowers with Stemperata Sauce

Serves 4
  • Steps
  • Ingredients


  • 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.

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