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Recipes PERI PERI RICOTTA STUFFED ZUCCHINI BLOSSOMS

PERI PERI RICOTTA STUFFED ZUCCHINI BLOSSOMS

Prep 30mins
Cooking 15mins
Serves 2-4

Celebrating the weird and wonderful is on top of our list at the start of this new year...and for the very reason that it allows us to share that a showstopper meal experience doesn't have to involve huge amounts of money, time or skill. Tap into seasonal ingredients and don't be shy to visit the corners of your local fruit and veg store or market that tend to gather cobwebs. 

Here we jump on the trend bandwagon to explore the current fascination for flowers in food - and the result - oh-so-pretty, of course! 

- WHAT YOU WILL NEED -

  • 250g ricotta
  • 40g parmesan cheese, grated
  • 1 jalapeño chilli, finely diced
  • 1 handful fresh mint, finely sliced
  • 1 Tbsp lemon juice
  • 1 Tbsp PORTUGUESE PERI PERI
  • Salt & pepper
  • 15 - 20 zucchini blossom flowers
  • 100g tempura flour
  • 125ml soda water or sparkling water
  • Lemon wedges for serving
  • Neutral oil for frying

- METHOD -

Prepare your zucchini blossoms by carefully removing the stamens from the inside using a small pair of scissors. Set aside.

Moving onto the filling - in a medium bowl add the ricotta, parmesan cheese, mint, lemon juice, Cape Herb & Spice Portuguese Peri Peri Seasoning and salt and pepper. Mix well and adjust seasoning to taste. 

Scrape the mixture into a piping bag with a large piping tip attached. If you do not have a piping bag, a ziplock bag will work perfectly. Simply fill a corner with the mixture and snip the corner off allowing you to pipe through the opening created.

Pipe the mixture into the zucchini flowers using the petals to twist and pinch the parcel closed.

Prepare the batter by whisking the tempura flour and soda water together. Dip each stuffed blossom into the batter and allow all the excess to drip off before carefully frying in batches in 180˚C oil - until golden and crispy. Set aside on a paper towel to drain until they are all fried, then plate up immediately (while still warm) and serve with wedges of lemon and a sprinkling of sea salt.

*Keep and eye out for our Peri Peri Ricotta Stuffed Zucchini Blossoms video on YouTube: https://www.youtube.com/watch?v=yllI-6Kljek&feature=youtu.be

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

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