Jamie Olivers crispy zucchini flowers stuffed with spicy ricotta and mint

• Produce

  • 1/2 Jalapeno
  • 1/2 Lemon, Zest of
  • 1 small handful Mint finley
  • 1 small handful Parsley

• Condiments

  • 1 tsp Chimichurri sauce / chilli paste / thick chilli sauce - optional

• Baking & Spices

  • 1 Batter
  • 1 Filling
  • 1 Salt and pepper
  • 1 3/4 cup Self raising flour

• Oils & Vinegars

  • 1 Oil

• Drinks

  • 1 1/4 Juice
  • 1 1/2 cups Soda water or sparkling mineral water

• Dairy

  • 1/4 cup Parmesan cheese
  • 250 g Ricotta, fresh

• Other

  • Additional parsley leaves and cut vegetables to dip and fry (optional

Found on drizzleanddip.com

Ingredients

• Filling
• 250gm / 1 cup fresh ricotta
• 1/4 cup freshly grated Parmesan cheese
• 1/2 jalapeno, finely chopped
• small handful mint finley chopped
• small handful parsley finely chopped
• 1 - 2 teaspoons chimichurri sauce / chilli paste / thick chilli sauce - optional
• zest of half a lemon
• juice of a 1/4 of a lemon
• salt and pepper to taste
• Batter
• 1 3/4 cup self-raising flour
• 1 1/2 cups soda water or sparkling mineral water
• Additional ingredients
• Oil for frying
• Additional parsley leaves and cut vegetables to dip and fry (optional)

Directions

• Prepare a tray with layers of paper towel. Mix the ricotta with all the other filing ingredients until well combined. Taste along the way adjusting the seasoning as you go. Put the mixture into a piping bag or a plastic bag with the corner snipped, and pipe this into the middle of the blossom. Gently fold the petals over the mixture to cover and twist at the top to seal Add the oil to a large pot to about 10cm deep, and heat to 180C / 350F. This is the temperature before smoking hot but one where if you added a piece of bread it would go golden very quickly. While the oil is heating, whisk the flour and soda water until you get the consistency of a runny pancake batter. Add more water or flour if necessary. When the oil reaches temperature, quickly dip the stuffed zucchini flowers through the batter and lightly shake off any excess. Gently drop this into the oil and fry on both sides until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches and then fry any additional vegetables or parsley if desired. Serve immediately while still hot with wedges of fresh lemon and salt.