Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto

Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

Pesto

• 1 cup sliced roasted peppers
• 1/2 cup lightly toasted pine nuts
• 1 clove garlic, minced
• 1 teaspoon finely grated lemon zest
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• salt and pepper

Zucchini Flowers

• 1 cup creamy ricotta cheese
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons chopped fresh basil
• 1 clove garlic, minced
• 1 teaspoon finely grated lemon zest
• salt and pepper
• 16 fresh zucchini flowers
• vegetable oil, for frying

Batter

• 1 cup all-purpose flour
• 1 egg
• pinch of salt
• 1 cup cold soda water