Stuffed Zucchini Flowers

Ingredients

• 15 zucchini flowers

For filling:

• 1 cup ricotta
• 1/3 cup parmesan
• 2 Tbsp fresh chopped basil

Batter:

(Dry)

• 1 1/4 cup all-purpose flour
• ½ cup cup parmesan
• 1 tsp baking powder
• Dash paprika

(Wet)

• 3/4 cup water
• 1/2 cup chicken broth
• 1 extra large egg

Instructions

1. Combine all dry ingredients in one bowl and wet ingredients in another. Then, slowly start to whisk wet into dry. Set aside.
2. Combine all filling ingredients. Using a piping bag or spoon fill each flower then pinch the top to close. Place in batter and coat until fully covered.
3. Fill a pan half way with oil, heat on medium-high. Once oil has reached the correct temperature fry each flower.
4. Cook until both sides are golden brown.