Fried Stuffed Zucchini Flowers with Lemon & Chilli Mayo by Luca Ciano

Luca’s Key Ingredient Season 4, Episode 2

1. In a large bowl, mix ricotta with anchovy paste, mint, extra virgin olive oil, Parmigiano Reggiano, and seasoning. Add this mix into a piping bag.
2. Gently open the zucchini flowers and remove the interior pistil or stamen. Remove any dirt on the flower with a damp paper towel. Do not wash the flowers! The flowers should remain dry. Fill flowers with ricotta mix. Then snap the flowers from the zucchini.
3. Sieve the flour into a large bowl, and whisk in the water a little at a time until fully blended and there are no lumps. Stir in the salt.
4. Get the zucchini steams and finely slice them and place them into a bowl. Season with salt and pepper, the juice of ½ lemon, and a splash of olive oil. Allow the mixture to sit and set aside for serving.
5. To make mayo, add all ingredients into a tall & thick tub, use a stick blender and blend till all is emulsified into a thick mayonnaise, check seasoning.
6. Heat frying oil to 180°C. Dust flowers in extra flour then gently dip in the batter. Shake off excess batter and fry no more than four at a time. Cook for 2 minutes on each side or until crispy and golden. Drain and gently place on paper towels.
7. Put a layer of the sliced zucchini in a bowl. Top with the zucchini flowers, mayo, and some fresh mint to garnish.

Recipe by @cheflucaciano