Deep Fried Zucchini Flowers with Zucchini Pesto & Chilli Honey

Cut buffalo mozzarella into 3-4 cm small rectangular, to fit into the zucchini flower. Judge the dimension based on the size of the flower. Split open one side of the zucchini flowers and, using fingertips, gently remove stamens. Do not wash the flowers! The flowers should remain dry.

Mix together ricotta, anchovies and the oil until smooth. Season to taste, place into a piping bag and keep aside. Fill flowers with ricotta mixture, then slide in a piece of smoked buffalo ricotta and gently twist ends to enclose. Then remove flowers from the zucchini.

To make the zucchini pesto, chop the zucchini and place in a food processor with pine nuts and garlic, and a splash of extra virgin olive oil. Pulse until finely chopped. Add remaining oil, basil, 1 ice cube, Parmigiano Reggiano and lemon juice and pulse to combine. Season to taste. Set aside.

Combine all of the ingredients for the chilli honey and set aside.

Sieve the flour into a large bowl and whisk in the beer or water, a little at a time, until combined and smooth. The batter should be the consistency of thickened cream.

Heat frying oil to 180°C. Dust flowers in extra flour, then gently dip in the batter. Shake off excess batter. Alternatively, you can use a pastry brush to gently paint the batter onto the flowers, encasing the flowers in a thin layer of batter. Fry no more than four at a time. Cook for 2-3 minutes on each side or until crispy and golden. 

Drain and gently place on paper towels. To serve, place 2–3 tablespoons of zucchini pesto onto each serving plate. Top with zucchini flowers and drizzle with chilli honey