Zucchini update

Some pics of the Zucchini plants.
The flowers are also useful for stuffing with different food and deep frying them. Tasty meal.

Simple recipe for the flowers from: http://www.taste.com.au

Stuffed zucchini flowers

Photography by Andrew Lehmann

Ingredients (serves 4)

• 18 male or female zucchini flowers
• 8 kalamata olives, halved, pitted
• 2 anchovies
• 8 small basil leaves
• 200g fresh ricotta
• Vegetable or light olive oil, for deep-frying
• Lemon wedges, to serve

• Batter

• 2/3 cup (100g) plain flour
• 1 tbs olive oil
• 150ml chilled light beer
• 1 eggwhite

Method

1. Holding a zucchini flower, use your thumbs to gently make a split in flower. Use your fingertips to snap off and discard yellow stamens in centre of flower. Repeat with remaining flowers.
2. Finely chop olives, anchovies and basil. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into centre of each flower, then twist petal ends to enclose. For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk eggwhite until soft peaks form then gently fold into batter.
3. Line a tray with paper towels. One-third fill a deep saucepan or deep-fryer with oil, then heat over medium heat until 180ºC, or a cube of bread browns in 15 seconds. Working in batches of 4, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Using a slotted spoon, transfer to tray. Repeat with remaining flowers and batter. Scatter with salt and serve with lemon wedges.