Stuffed Zucchini Flowers

Cook Time 30 minutes 

Servings 8


Olive oil, for shallow frying  

8 zucchini flowers, stamen removed

200g ricotta 

250g mixed cheese (like salted hard ricotta and parmesan)

Pinch nutmeg 

Zest 1 lemon

1 long red chili, sliced 


3 egg whites

½ cup rice flour

⅓ cup tapioca flour


For the filling combine the ricotta with the other cheeses, nutmeg, lemon zest and a pinch of salt. Spoon into a piping bag (a zip lock bag also works well). Carefully open the petals without tearing too much and pipe a tablespoon of the mixture in. Ensure the petals completely cover the mixture and twist flower tops to encase. 

For the batter, place the egg white in a bowl and whisk well with a pinch of salt. Combine the flours in another bowl.

Carefully drench the flowers in the egg wash, drain off excess and then lightly dust in the flour mixture, shaking off any excess.

Heat the oil in a pot, wok or sauté pan to 180°C.

Fry in batches, carefully turning in the oil to ensure both sides are crispy. Remove with a slotted spoon and drain on some paper towel. Sprinkle over the salt.

Serve fried zucchini flowers with finely chopped chilli sprinkled over the top.


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Slow Cooked Duck and Pineapple Carnitas