Zucchini flowers with ricotta and marjoram

by Ed Halmagyi


  • 150g ricotta
  • 2 Tbsp grated parmesan
  • ½ bunch marjoram, chopped
  • salt flakes and freshly-milled black pepper
  • 12 zucchini flowers
  • 1 cup plain flour
  • 1 cup ice cold beer
  • 1 egg white
  • vegetable oil, for deep frying


1 Combine the ricotta, parmesan and marjoram in a small bowl and season with salt and pepper. Gently separate the petals of the zucchini flowers, then fill each with a little of the ricotta mixture. Twist the end to seal.
2 Put half the flour in a bowl, then whisk in the beer and egg white until smooth. Dust the zucchini flower heads in the remaining flour, then dip in the batter. Fry immediately in hot (180°C) vegetable oil for 2 minutes, until crisp and golden. Drain on kitchen paper. Season with salt and pepper to serve.