with ricotta and anchovies
INGREDIENTS
12 pumpkin blossoms (can replace with zucchini flowers)
160grams ricotta
3 anchovies (canned)
½ teaspoon lemon zest
1 lemon
4 tablespoon tempura flour
½ cup water
Pinch salt
1 cup rice bran or vegetable oil
DIRECTIONS
1. Finely chop the anchovies, grate the lemon zest, add both ingredients to the ricotta and mix
2. Stuff a teaspoon of the ricotta mixture into the blossoms
3. Mix the tempura flour, water and salt into a batter (or use directions on the tempura flour package)
4. Heat the oil in a pan
5. When oil is hot, dip the stuffed pumpkin blossoms into the batter, coat all sides and deep fry in the oil. Repeat and cook 3-4 per batch
6. As it starts to turn a golden color flip the blossoms to cook on the other side. Should take only a 2-3 minutes per blossom.
7. Pat excess oil with paper towel and serve with a slice of lemon
Notes:
1. Tempura batter can be replaced with breadcrumbs. For this you need one egg and breadcrumbs. Beat the egg, dip the pumpkin blossoms in the egg and then rolled it in the breadcrumbs. Try normal breadcrumbs or panko.
2. You can also replace the anchovies with capers and add grated parmesan cheese to the ricotta stuffing.
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