Cacio e Pepe Stuffed Zucchini Flowers With Honey
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes
For filling:
- 8 zucchini flowers
- 100g/3.5ozs. ricotta cheese
- 75g/2.6ozs. grated pecorino cheese
- 1 teaspoon freshly grated black pepper
- Salt to taste
For batter:
- 100g/3.5ozs. plain all purpose flour
- 2 tablespoons rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
-
250ml/8.8flozs. chilled soda water
-
1 litre/34flozs. oil for deep frying
- Honey for drizzling
- Lemon and mint for serving
Step 1 - Prepare the zucchini flowers by chopping off the end of the stem (leave the small zucchini attached which you can use to pick up the zucchini flowers once cooked). Gently pry apart the petals and remove the bright yellow stamens inside-they should snap off.
Step 2 - Mix the ricotta and pecorino cheese with the black pepper and season with salt to taste. Shape into balls that will fit inside the flower petals and gently push down. Wrap the petals around to seal around the cheese. Place on a tray in the fridge until ready to fry.
Step 3 - To make the batter, whisk the two flours, baking powder and salt together but only add the water in when the oil is heated to the right temperature. Heat the oil until it has reached 180C/350F and have a tray lined with paper towels ready. Then add the chilled soda water to the flour and dip the zucchini flowers in the batter. It will be thick and airy - I twist the flowers in the same direction in the batter that I've wrapped them so that they don't unravel.
Step 4 - Fry 3-4 zucchini flowers at a time for 1.5 minutes on each side before turning over. Drain on paper towels before placing on a serving plate and drizzle with honey. Serve with lemon and mint.