Hendricks975 BEER-BATTERED ZUCCHINI FLOWERS 6-8 Zucchini Flowers Neutral oil, to fry FILLING 1 cup

Hendricks975 BEER-BATTERED ZUCCHINI FLOWERS 6-8 Zucchini Flowers Neutral oil, to fry FILLING 1 cup homemade dairy-free ricotta (recipe posted just before this) Lemon juice (about 1 lemon) Salt and Pepper, to taste Parmesan (~1/4 cup, grated) BATTER 1/2 cup all purpose flour 1/2 cup gluten-free flour 1/2 tsp baking powder 1 cup beer or sparkling water 1/2 tsp salt Prepare the ricotta filling by combining the filling ingredients together in a bowl. Carefully remove the yellow stamens from inside the zucchini flowers without tearing them – do this by gently peeling back the petals and the stamens should just snap off. Be gentle, as the flowers are delicate. Transfer the filling into a piping bag and pipe each zucchini flower with about a tablespoon of the ricotta filling, gently twist the flowers to seal. In a separate mixing bowl, whisk together batter ingredients. Heat a few inches of vegetable oil in a deep fryer or large, deep skillet to 375°F (190°C). Dip each stuffed zucchini flower into the beer batter, ensuring it’s evenly coated. Carefully place the battered zucchini flowers into the hot oil, frying in batches to avoid overcrowding the pan. Fry the zucchini flowers until they’re golden brown and crispy. Once cooked, remove the fried zucchini flowers from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Sprinkle the fried zucchini flowers with salt while they’re still hot. Serve the beer-battered zucchini flowers immediately as a delightful appetizer or side dish! I served mine on some romesco sauce (recipe posted a few videos ago!) #fyp #recipe #zucchiniflowers