A Perfect Pantry
Fromage Zucchini Flowers
- PREP TIME
30 min - COOK TIME
7 min - READY TIME
37 min - SERVINGS
5
Ingredients
- 2 tablespoons pure cream
- 250 grams Ricotta cheese
- 100 grams parmesan cheese grated
- 4 shallots thinly sliced
- 1 egg yolk
- 20 zucchini flowers
- 200 grams plain flour sifted
- 2 - 3 litres peanut oil to deep fry
- 1 tablespoon peanut oil
- 2 teaspoons garlic minced
- 500 grams tomatoes washed
- 2 tablespoons parmesan cheese grated
- 1 lime cut into wedges
Directions
- In a bowl fold the cream, ricotta, parmesan, shallots and egg yolk until combined. Scoop into a piping bag with a small tip.
- Gently remove the stamens from the zucchini flowers and pipe the cheese mixture until there is just enough space to twist the ends to a tight close.
- Line a tray with baking paper. To make the batter, whisk together the flour and 200ml of iced cold water until combined.
- Dip each zucchini flower into the batter and transfer to the tray. Continue process until all zucchini flowers are battered.
- Cut a cross into each end of the tomatoes and place the tomatoes into a heatproof bowl and cover with boiling water for 1 minute. Transfer to a bowl of iced water and peel the skins away. Cut the tomatoes in half and remove the seeds. Dice the tomatoes.
- To make the concasse, heat 1 tablespoon of oil in a frypan and lightly fry the garlic for 2 minutes, move to the side to cool. Add the tomato and parmesan.
- In a deep fryer, add the appropriate amount of oil required for cooking and heat to 180°C . Cook the zucchini flowers until they are evenly golden brown, roughly 5 minutes.
- Serve with the tomato concasse and lime wedges.
This recipe was developed using a Kambrook Appliance.
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