Time: about 1 hour
Difficulty: moderate
Serves: 10 people
INGREDIENTS
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10 pieces zucchini flower with baby zucchini attached
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250 grams pea flour
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250 ml chilled soda water
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1/2 teaspoon baking powder
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1 egg
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350 g fresh ricotta
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50g grated parmesan
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2g cracked pepper
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1 tin canned Bella Napoli Lentils
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100 g spanish onion diced finely
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15 g mint leaves, finely shredded
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50 ml extra virgin olive oil
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30 ml withe balsamic
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4 g sea salt
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500 ml sunflower or canola oil – Deep fry oil
METHOD
TEMPURA FLOUR
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In a small bowl sift flour, baking powder to make it light and soft and remove any clumps
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In a separate bowl, gently beat egg until egg yolk and egg white is just incorporated
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Add chilled soda water into mixed egg
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Add sifted flour into bowl with egg and water mixture and mix through lightly.
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Do not overmix. Allow it to be a little lumpy.
LENTIL MIX
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Drain and rinse canned lentils well.
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Add onions, lentils, EVO, white balsamic, mint leaf and mix lightly so as not to mash and break lentils.
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Season with salt and pepper. Set aside.
STUFFING
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Mix ricotta and parmesan together in a bowl. Season only with cracked pepper.
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Carefully open one side of flower making sure to leave the petal intact
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Spoon around one tablespoon (40g) into the centre of each flower, then twist petal ends to enclose.
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Repeat for remaining flowers.
COOKING
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Heat oil in a wok or thick bottomed frying pan.
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Once hot enough, dip stuffed flowers into chilled batter.
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Dredge excess batter and slowly dip into hot oil. Fry in smaller batches
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Fry until golden brown and cooked evenly on all sides.
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Remove and drain on paper towel
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Repeat for remaining flowers
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Serve with lentil salad.
