Ingredients
- 15 zucchini flowers
For filling:
- 1 cup ricotta
- 1/3 cup parmesan
- 2 Tbsp fresh chopped basil
Batter:
(Dry)
- 1 1/4 cup all-purpose flour
- ½ cup cup parmesan
- 1 tsp baking powder
- Dash paprika
(Wet)
- 3/4 cup water
- 1/2 cup chicken broth
- 1 extra large egg
Instructions
- Combine all dry ingredients in one bowl and wet ingredients in another. Then, slowly start to whisk wet into dry. Set aside.
- Combine all filling ingredients. Using a piping bag or spoon fill each flower then pinch the top to close. Place in batter and coat until fully covered.
- Fill a pan half way with oil, heat on medium-high. Once oil has reached the correct temperature fry each flower.
- Cook until both sides are golden brown.
