- For the filling: mix the ricotta cheese with the oil, pesto, ground black pepper, grated cheese and the sun driver tomates cut into small pieces. Transfer in the fridge for at least 30min.
- Clean and rince the zucchini flowers, than dry with paper kitchen towels.
- Stuff the flowers with the ricotta filling, than close very well making a roll.
- Make the batter mixing the water with the rice flour, the mixture should be thick but still fluid.
- Dip flowers into the batter than coat into the corn flour.
- Place into a baking dish, season with some EV olive oil on top and bake at 200 degrees for 15 minutes until gold and crunchy.