Stuffed Zucchini Flowers
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
  • 200g fresh ricotta
  • 1 teaspoon finely grated lemon rind
  • ¼ cup finely chopped chives
  • 12 zucchini flowers
  • ½ cup (75g) plain flour
  • 2 tablespoons rice flour
  • 1 small egg, lightly whisked
  • ¾ cup (185ml) soda water
  • Vegetable oil, for deep frying
  • Plain flour, to dust
  1. Combine the ricotta, lemon rind and chives in a small bowl. Season with salt and pepper to taste.
  2. Gently open the petals of the flowers and remove the stamens. Spoon the ricotta mixture evenly among the flowers. Gently twist to enclose filling.
  3. Mix the flour and rice flour in a medium bowl and make a well in the centre. Add the egg and soda water and whisk until just combined.
  4. Add enough oil to a large saucepan or wok to reach a depth of 6cm. Place over high heat. (To test when oil is ready, drip some batter in the oil, it should start to bubble straight away)
  5. Place extra flour on a plate. Dip zucchini flowers in the flour to lightly coat. Dip one-quarter of the zucchini flowers, one at a time, into the batter. Shake off any excess. Deep-fry for 2-3 minutes or until golden brown and crisp.
  6. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining zucchini flowers.
  7. Arrange zucchini flowers on a serving plate. Serve immediately.
Recipe by Australian Flavours at