Ricotta-Stuffed Zucchini Flowers

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donna hay


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1 tablespoon finely grated lemon rind

⅔ cup (130g) fresh ricotta

⅓ cup basil leaves, chopped

½ cup (40g) finely grated pecorino

½ teaspoon dried chilli flakes

20 zucchini flowers (courgette), baby zucchini attached

1 cup (150g) cornflour (cornstarch)

½ cup (75g) self-raising (self-rising) flour, plus extra, for dusting

1¾ cups (430ml) iced water

vegetable oil, for frying

baby purple and green basil leaves, to serve

1 tablespoon sea salt flakes

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