Zucchini flowers with ricotta and anchovy #valentines #cooking

Zucchini flowers with ricotta and anchovy Ingredients - 6 zucchini flowers - 6 anchovy fillets - 150g smooth ricotta - 1 cup (150g) plain flour, plus extra for dusting - 1 cup (200g) rice flour - 330ml sparkling water - Peanut oil, for frying Method 1. Carefully remove the stamen from inside the zucchini flowers. 2. Season ricotta with salt. Gently open the petals up and spoon teaspoonfuls of ricotta into the flower. Top with an anchovy fillet and wrap the petals around to seal off the cheese. 3. Place zucchini on a plate and refrigerate until needed. 4. Whisk flours in a medium bowl and season with salt. 5. Whisk in water until a smooth batter. 6. Heat vegetable oil in a deep frying pan to 160C. 7. Place some extra plain flour in a shallow bowl. In batches, dust zucchini in flour. Dip into batter, then gently lower into oil. 8. Cook for 1 ½ - 2 mins, until golden brown. Drain on a wire rack over a paper towel lined tray. Repeat with remaining flowers. Season and serve immediately