I was very excited to discover that my local fruit and veg store now stocks Zucchini Flowers. The manager could see the excitement on my face and asked –what are you going to make with them? of course I replied –stuff them with ricotta…he stopped me mid sentence and said- you should try it with smoked salmon, so I did and that is how the recipe came about- Tempura Zucchini Flowers stuffed with Smoked Salmon, Ricotta and Dill.
I made a chive oil and used a smidge of Caramelized Balsamic Glaze, it was lovely and light. I’m going to try Roasted Capsicum and Tomato Puree next time. Since making these and talking to a few friends they gave me inspiration to use risotto in the filling, similar to Arancini Balls – how delicious!
Tempura Zucchini Flowers Stuffed with Smoked Salmon, Ricotta and Dill
160 g smoked salmon
1/2 tbsp dill, finely chopped
1/2 tsp horseradish cream
2 tbsp cream
3 tbsp ricotta
squeeze of lemon
salt and pepper
10 zucchini flowers
1 egg, lightly whisked
1 cup chilled soda water
1/2 cup plain flour
1/2 cup cornflour
- Combine the smoked salmon, dill, horseradish cream, cream and ricotta in a small food processor and blitz until well combined, scrapping the sides as you go. Taste, season with salt and pepper and a squeeze of lemon. Fill a piping bag or snaplock bag with mixture, set aside.
- Prepare the zucchini flower by opening it up and removing the yellow stamens, they will just snap off . Pipe your mixture into the zucchini flower till it reaches the splits in the top, seal the flower by twisting or pressing together.
- To make tempura, add whisked egg with the soda water, add the flours, only mix enough to combine, it will be lumpy.
- Line a tray with paper towels. Bring a deep fryer or saucepan one third full with oil to 180c, test with a bit of bread, it should brown in 15 secs.
- I did 2 at a time, dip in batter and place into oil, they will take 2 mins, remove with a slotted spoon and drain on paper towel, continue with the remaining flowers.
- Serve with your desired accompaniment.