Stuffed And Fried Zucchini Flowers - cooking recipe

Ingredients

12 None zucchini flowers
1/2 cup crumbled feta cheese or goat cheese
2 tbsp ricotta cheese
2 tbsp finely chopped basil
1 tsp grated lemon peel
None None Vegetable oil, for deep-frying
None None Aioli, to serve
None None FOR THE BATTER
1/2 cup self-rising flour
2 tbsp cornstarch
3/4 cup chilled club soda
1 None egg white

Preparation

Hold each zucchini and push flower down gently with your thumb. Make a split in each flower; remove and discard yellow stamens.
Mix feta, ricotta, basil and lemon peel in a small bowl. Season to taste. Spoon a heaping teaspoon of cheese mixture into each flower, twisting petals gently to enclose.
For the batter, sift flour and cornstarch into a medium bowl. Gradually whisk in club soda until smooth. Whisk egg white in a small bowl until soft peaks form. Gently fold into batter.
Heat oil in a wok or deep skillet until a small amount of batter sizzles when it is added.
Dip zucchini, in batches of three, into batter, allowing excess to drain off. Lower into oil; cook 1-2 mins, until crisp and golden. Remove with a slotted spoon; drain on paper towels. Serve with aioli for dipping.