Stuffed zucchini flowers

Prep Time 20 Min Cook Time 10 Min Ready in 30 Min Serves 4

Ingredients

18 male or female zucchini flowers 8 kalamata olives, halved, pitted 2 anchovies 8 small basil leaves 200g fresh ricotta Vegetable or light olive oil, for deepfrying

Batter

2/3 cup (100g) plain flour 1 tablespoon olive oil 150ml chilled light beer 1 eggwhite

Directions 1. Holding a zucchini flower, use your thumbs to gently make a split in flower. Use your fingertips to snap off and discard yellow stamens in centre of flower. Repeat with remaining flowers. 2. Finely chop olives, anchovies and basil. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into centre of each flower, then twist petal ends to enclose. For batter, place flour and 1/2 teaspoon salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk eggwhite until soft peaks form then gently fold into batter. 3.Line a tray with paper towels. Onethird fill a deep saucepan or deep-fryer with oil, then heat over medium heat until 180C, or a cube of bread browns in 15 seconds. Working in batches of 4, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deepfry for 2 minutes or until golden. Using a slotted spoon, transfer to tray. Repeat with remaining flowers and batter. Scatter with salt and serve with lemon wedges.