Deceptively fancy looking, these stuffed zucchini flowers are sure to impress.
18 zucchini flowers (Green Leaf Produce, Stalls 39-42 H Shed)
8 kalamata olives, halved, pitted and finely chopped (Bill’s Farm, Shop 17-20, Dairy Hall)
2 anchovies, finely chopped (Bill’s Farm, Shop 17-20, Dairy Hall)
8 fresh basil leaves, finely chopped (Green Leaf Produce, Stalls 39-42 H Shed)
200 grams ricotta (The Epicurean, Shop 14-16, Dairy Hall)
cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
⅔ cup cornflour (Market Organics, Stalls 46-55, I Shed)
1 tbsp plain flour (Nut Trek, Shop 55-56, Dairy Hall)
pinch salt flakes (Wood’s Aussie Deli, Shop 41-42, Dairy Hall)
150ml chilled light beer (Swords Wines, Stalls 47-50, Dairy Hall)
1 egg white, lightly beaten (Farm Fresh Eggs, Stalls 43-48, I Shed)
olive oil, for frying (Dianne’s Delights, Shop 43-46, Dairy Hall)
Use your thumbs to gently make a slit in each zucchini flower, then snap off the yellow stamens in the centre of the flower using your fingertips and discard.
In a bowl, combine the olives, anchovies, basil and ricotta. Season to taste with pepper (the anchovies are already very salty). Spoon a teaspoonful of the ricotta mixture into each zucchini flower, twisting the petals to secure.
In a separate bowl, make the batter by whisking together the cornflour, flour, salt, beer and egg whites.
Heat oil in a large heavy-based frypan over high heat. Coat each of the zucchini flowers in the batter and shallow-fry in the hot oil until golden-brown and crispy.