See Also: Crisped stuffed zucchini flowers(recipes)
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Crisped stuffed zucchini flowers (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 small onion, diced2 cloves garlic, minced50ml/1½fl oz extra virgin olive oil1 red pepper, diced1 eggplant, diced1 zucchini, diced250ml/8fl oz tomato concasse500g/1lb goats' cheese60g/2½oz tiny caperssalt and pepper18 zucchini flowersflour1 quantity beer batter cottonseed or vegetable oil, for frying



Method



To make the ratatouille: sauté the onion and garlic slowly in extra-virgin oil, until softened but without colour.2. Add the diced pepper and cook for a further 5 minutes.3. Add the eggplant and zucchini and cook for 5 minutes.4. Add the tomato and continue cooking for a further 15 minutes. Set aside.5. To make the stuffed flowers: mix the ricotta with tiny capers and season.6. Place the ricotta and caper mixture in a piping bag and use to fill the zucchini flowers.7. Heat enough oil to make a small deep-fryer.8. When hot enough dust the flowers with a little flour, dip in the batter and quickly fry in oil.9. When golden and crisp, remove and pat dry with paper towel.10. Spoon some ratatouille on each plate. Drizzle over a little extra-virgin olive oil.11. Place three fried flowers on each plate.