Deep-fried zucchini flowers stuffed with ricotta and herbs from River Cottage Veg: 200 Inspired Vegetable Recipes (page 313) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 22, 2015

    I'm not a fan of deep frying but I had to try this and I'm glad I did. They were fun to make and delicious to eat. The batter was light and crisp but the recipe made far too much for a dozen flowers. I used parsley, basil and Parmesan to flavour the filling.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.