Gardening isn’t something we’re really good at. That might be because we don’t have a garden and keeping any plant alive is quite a difficult task for us. Luckily we’ve got some friends who do like Laura from Amsterdam. She brought these zucchini flowers with her and we instantly had a recipe in mind we wanted to make. Zucchini soup with fried zucchini flowers filled with ricotta. Easy to make of you can find the flowers and it makes for a nice light dinner.
Zucchini soup with filled zucchini flowers
6 zucchini flowers
1 stock cube (chicken)
some pepper & salt
some dried chili peppers
20g grated pecorino
3 tsp. sumac
50g instant polenta
250g ice cold water
lots of sunflower oil to fry
start with mixing the ricotta, 2 tsp. sumac, pecorino and some pepper and salt. Carefully fold the flowers open and fill up with about 2 teaspoons of the mixture before closing them up. Once filled let them rest in the fridge.
For the flour mixture at the flour with the remaining sumac, polenta and the ice cold water. Mix together and don’t worry about any lumps. Like tempura batter you don’t have to have a smooth mix. Save in the fridge for later while we continue making the soup.
For the soup dice the zucchinies and heat up in a pan with 500ml water and the stock. Cook for about ten minutes on medium heat and blend this until you’ve got a smooth soup. Place back in the pan and keep warm.
In a small pan heat up a generous amount of oil (about 3cm high) until warm. Get the zucchini flowers and the flour out of the fridge. Dip the flowers in the batter until evenly coated and fry for 1 minute on each side. Let them dry in some kitchen towel before plating them up.