Ricotta-stuffed Zucchini Flowers

Name: Ricotta-stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, chopped; 1 leave baby purple and green basil to serve; 150 grams cup cornflour (cornstarch); 1 teaspoons dried chilli flakes; 130 grams cup fresh ricotta; 1 Tbsp finely grated lemon rind; 40 grams ½ cup finely grated pecorino; 1 Tbsp sea salt flakes; 4 servings vegetable oil, for frying; 430 milliliters 1¾ cups iced water; 20 zucchini flowers (courgette), baby zucchini attached

Ricotta-stuffed Zucchini Flowers is a gluten free and vegetarian main course. This recipe serves 4. One serving contains 420 calories, 19g of protein, and 12g of fat. Head to the store and pick up chilli flakes, baby purple and basil leaves, cornflour, and a few other things to make it today. To use up the cornflour you could follow this main course with the Cherry and Apricot Cobbler as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.