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Maggie Beer

Zucchini Flowers with Ricotta and Lemon Zest

Maggie Beer's Zucchini Flowers with Ricotta and Lemon Zest recipe is a great vegetarian entrée of stuffed Zucchini flowers, which could be made to your tastes.

Step 1: Mix ricotta, lemon zest, chilli, basil, pecorino, salt & pepper.

Step 2: Fill the flowers and gently twist to close.

Step 3: Gently mix one cup plain flour, brown rice flour, one teaspoon bicarb, iced soda water and egg. Do not worry if small lumps are left as these add to texture.

Step 4: Dust zucchini flowers in flour and dip in batter.

Step 5: Fry in Vegetable Oil at 180C for two to three minutes until golden brown. Drain on absorbent paper and sprinkle with sea salt.

Step 6: Eat immediately.


  1. 200g ricotta
  2. 5g 1 tbspn lemon zest
  3. 1/8 tspn chilli flakes
  4. 6g 2 tbspn basil chopped
  5. 50g pecorino
  6. to taste salt and pepper


  1. 1 cup plain flour
  2. 3/4 cup soda water iced
  3. 1 eggs

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