Fried Stuffed Zucchini Flowers with Lemon & Chilli Mayo

Method

1

In a large bowl, mix ricotta with anchovy paste, mint, extra virgin olive oil, Parmigiano Reggiano, and seasoning. Add this mix into a piping bag.

2

Gently open the zucchini flowers and remove the interior pistil or stamen. Remove any dirt on the flower with a damp paper towel. Do not wash the flowers! The flowers should remain dry. Fill flowers with ricotta mix. Then snap the flowers from the zucchini.

3

Sieve the flour into a large bowl, and whisk in the water a little at a time until fully blended and there are no lumps. Stir in the salt.

4

Get the zucchini steams and finely slice them and place them into a bowl. Season with salt and pepper, the juice of ½ lemon, and a splash of olive oil. Allow the mixture to sit and set aside for serving.

5

To make mayo, add all ingredients into a tall & thick tub, use a stick blender and blend till all is emulsified into a thick mayonnaise, check seasoning.

6

Heat frying oil to 180°C. Dust flowers in extra flour then gently dip in the batter. Shake off excess batter and fry no more than four at a time. Cook for 2 minutes on each side or until crispy and golden. Drain and gently place on paper towels.

7

Put a layer of the sliced zucchini in a bowl. Top with the zucchini flowers, mayo, and some fresh mint to garnish.

Prep Time10 minsCook Time10 minsYields4 Servings

Chef Luca Ciano's Fried Stuffed Zucchini Flowers with Lemon & Chilli Mayo

CategoryDifficultyBeginner
 

Ingredients

 12 large zucchini flowers
 250 g fresh ricotta
 1 tsp anchovy paste
 20 g Parmigiano Reggiano, grated
 20 ml Monini Classico Extra Virgin Olive Oil, plus extra for the zucchini
 10 mint leaves, finely chopped
 1 l Monini Classico Extra Virgin Olive Oil, for frying
 Juice of ½ lemon
 salt and pepper
Mayo
 500 ml Monini Delicato Extra Virgin Olive Oil
 2 eggs, room temperature
 5 g salt
 5 g lemon juice
 ½ fresh chilli, finely chopped, seeds removed
 ½ clove of garlic
Battter
 100 g self-raising flour, plus extra for dusting
 150 ml ice cold water
 Pinch salt

Ingredients

 12 large zucchini flowers
 250 g fresh ricotta
 1 tsp anchovy paste
 20 g Parmigiano Reggiano, grated
 20 ml Monini Classico Extra Virgin Olive Oil, plus extra for the zucchini
 10 mint leaves, finely chopped
 1 l Monini Classico Extra Virgin Olive Oil, for frying
 Juice of ½ lemon
 salt and pepper
Mayo
 500 ml Monini Delicato Extra Virgin Olive Oil
 2 eggs, room temperature
 5 g salt
 5 g lemon juice
 ½ fresh chilli, finely chopped, seeds removed
 ½ clove of garlic
Battter
 100 g self-raising flour, plus extra for dusting
 150 ml ice cold water
 Pinch salt
Fried Stuffed Zucchini Flowers with Lemon & Chilli Mayo
IngredientsDirections