Ingredients
Method
Combine ricotta, parmesan, rind, juice, mint and pine nuts in a small bowl.
Carefully open zucchini flowers, taking care not to tear the petals; remove and discard the yellow stamen inside. Fill with ricotta mixture, twisting the tips of the petals to enclose filling.
Make tempura batter. Reserve 1 tablespoon plain flour. Sift remaining plain flour with rice flour and baking powder into a large bowl; stir in egg and soda water until just combined. The batter will still have lumps. Add reserved flour only if the batter seems too thin.
Heat a large saucepan or wok one-third full with oil. In batches, dip flowers in the batter, allowing excess batter to drain off. Deep-fry flowers, in batches, until browned lightly and crisp. Drain on paper towel.
Serve immediately with lemon wedges and seasoned with salt.
Place a small piece of potato in the cold oil and heat with the oil, once the potato is a light golden colour you will know that the oil is sufficently hot to start frying. Discard the potato.
Test Kitchen tip
How to choose & store zucchini flowers?
Zucchini flowers wilt and spoil within a day or two. When buying, look for large bright fresh flowers with the green zucchini attached. Store them flat on a tray, covered with a damp towel then wrapped in plastic wrap.
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