Recipe inspired by the Italian Food Safari of Haberfield, Sydney run by Maeve O’Mara’s Gourmet Safaris and the beautiful, fresh, seasonal produce found at Frank’s Fruit Market this time of year. What did I do? Ask my brilliant-cook cousin Sylvia, of course. Here follows Sylvia’s “there’s no recipe, you just” recipe for stuffed zucchini flowers.
1 kg ricotta cheese
1 cup Parmesan cheese
Soda water batter
Self raising flour
- Mix ricotta with Parmesan cheese, salt and pepper.
- Peel back the leaves, remove yellow stamen and stuff with ricotta mixture. Close leaves.
- Make a soda water batter (Self raising flour, soda water, salt), dip them and shallow fry in vegetable oil.