Baked stuffed zucchini flowers
Baked stuffed zucchini flowers, the perfect crunchy and light starter.
Yields: 15Flowers 
Prep: 15Min ~ Cooking Time: 20Min 
Diff: Flowers
- 200g Ricotta cheese
- 3 “Sun-Dried” tomatoes
- 1 tsp Pesto sauce
- 1 tbsp Grated cheese
- 1 tbsp EV olive oil
- Ground black pepper
- For the batter
- 80g Rice flour
- 170ml Water (cold)
- Corn flour to coat
Info
Yields: 15Flowers Prep: 15Min ~ Cooking Time: 20Min Diff: Flowers
Ingredients
- For the filling- 200g Ricotta cheese
- 3 “Sun-Dried” tomatoes
- 1 tsp Pesto sauce
- 1 tbsp Grated cheese
- 1 tbsp EV olive oil
- Ground black pepper
- For the batter
- 80g Rice flour
- 170ml Water (cold)
- Corn flour to coat
Directions
- 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.
