Stuffed Zucchini Flowers

This delicious recipe is one of the all-time favourite starters on the menu at Candelori’s Italian restaurant in Smithfield (along with the figs baked with prosciutto and gorgonzola). A long-standing favourite with locals, it’s easy to see why this swish, spacious restaurant is so popular. A lively, buzzy atmosphere, extensive menu with authentic Italian food (think house-made pasta, wood fired pizzas, and stunning antipasto plates), a wine list with some fabulous Italian varieties to choose from – and a stunning recent renovation by DS 17. They’ve done a fantastic job and it looks amazing. Well worth a visit.            

Inroduction

About this Recipe

By: Sheridan Rogers

This delicious recipe is one of the all-time favourite starters on the menu at Candelori’s Italian restaurant in Smithfield (along with the figs baked with prosciutto and gorgonzola). A long-standing favourite with locals, it’s easy to see why this swish, spacious restaurant is so popular. A lively, buzzy atmosphere, extensive menu with authentic Italian food (think house-made pasta, wood fired pizzas, and stunning antipasto plates), a wine list with some fabulous Italian varieties to choose from – and a stunning recent renovation by DS 17. They’ve done a fantastic job and it looks amazing. Well worth a visit.            

Ingredients

  • zucchini flowers 4
  • sparkling water 1 litre
  • fresh ricotta 350g
  • baby spinach 1kg, washed, dried and shredded
  • nutmeg 1 teaspoon
  • sea salt
  • freshly cracked black pepper
  • ice cubes a handful
  • extra Extra virgin olive oil and cottonseed oil for frying
  • piping bag for filling

When purchasing the zucchini flowers, make sure the stem is still attached to the flower. Trim the end of the stems, gently open the flowers and remove the pollen stem. In a deep bowl add ricotta, baby spinach and nutmeg. Season with sea salt and cracked pepper to taste. Mix well and scoop into a piping bag. Gently open the flower and pipe filling until ¾ full then twist the tip of the flower to seal and keep filling within. Prepare in another bowl a light tempura mix of flour, sea salt, sparkling mineral water, ice cubes and mix lightly. Try not to over mix batter). Prepare oil for frying. In a deep frying pan add extra virgin olive oil and cottonseed oil. The oil mix must be ½ of each. Bring temperature to high. Whilst waiting for oil to heat, place zucchini flowers in bowl of tempura batter one at a time and ensure the whole zucchini flower is covered evenly with batter. Place into frypan of very hot oil and gently turn the flowers to ensure an even colour all over. Within 4-5 minutes remove the zucchini flowers and place on absorbent paper.  To serve:  mix together a salad of wild rocket and Treviso lettuce in a bowl with good quality extra virgin olive oil and white balsamic vinegar. Season with sea salt and cracked pepper, dry chilli flakes and place zucchini flowers on top.