Stuffed Zucchini Flowers

With

Silvia Colloca

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Ingredients

12 baby zucchini with their flowers (inside stem removed)
300 gr of full fat ricotta
1 egg
pinch of nutmeg
20 gr of freshly grated pecorino
3-4 chopped up mint leaves
4-5 anchovies, chopped up
1 chili, finely chopped
Zest of 1 lemon
2-3 tablespoons of extra-virgin olive oil
salt and pepper for seasoning

For the batter

150 gr of 00 flour
250 ml of cold sparkling water
vegetable oil for deep frying

Method

Line a baking dish with baking paper.
Mix the ricotta, pecorino, egg, mint, nutmeg, chili , lemon zest and anchovies in a bowl. Taste for salt and adjust accordingly. Spoon the mixture into the flowers, twist the petals to enclose it.
Heat up the oil in a large pan. Mix flour and sparking water, dip the stuffed baby zucchini, shake off the excess and drop into the hot oil (you may need to do this in batches), and fry for 3-4 minutes or until crispy and pale golden.
Drain on kitchen paper, then serve on a platter seasoned with salt and pepper

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.