| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 8 |
|
Zucchini flowers with small zucchini |
|
|
; attached |
| 3 1/2 |
oz |
Ricotta |
| 3 1/2 |
oz |
Mozzarella |
| 1 1/4 |
oz |
Freshly grated parmesan cheese |
| 1 |
oz |
Finely chopped Parma ham |
| 1 |
pn |
Freshly grated nutmeg |
|
|
Salt and freshly ground black pepper |
|
|
Light olive oil for frying |
| 7 |
oz |
Self-raising wheat meal flour |
| 1 |
|
Pinches salt |
| 2 |
c |
Iced water |
INSTRUCTIONS
STUFFING
BATTER
Mix all the cheese, Parma ham and seasonings together. Divide the mixture
into eight. Fill each flower with the stuffing. Just above the stuffing
twist the petals slightly to keep the stuffing in.
The batter should be prepared just before you need it. Sift the flour, add
the salt and iced water. The flour should be barely mixed with the water.
Do not worry, the batter should look lumpy.
Dip each flower into the batter and deep-fry until golden, in light olive
oil. Drain on absorbent kitchen paper. Serve very hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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