Stuffed And Fried Zucchini Flowers

• 12 None zucchini flowers
• 1/2 cup crumbled feta cheese or goat cheese
• 2 tbsp ricotta cheese
• 2 tbsp finely chopped basil
• 1 tsp grated lemon peel
• None None Vegetable oil, for deep-frying
• None None Aioli, to serve
• None None FOR THE BATTER
• 1/2 cup self-rising flour
• 2 tbsp cornstarch
• 3/4 cup chilled club soda
• 1 None egg white

1. Hold each zucchini and push flower down gently with your thumb. Make a split in each flower; remove and discard yellow stamens.
2. Mix feta, ricotta, basil and lemon peel in a small bowl. Season to taste. Spoon a heaping teaspoon of cheese mixture into each flower, twisting petals gently to enclose.
3. For the batter, sift flour and cornstarch into a medium bowl. Gradually whisk in club soda until smooth. Whisk egg white in a small bowl until soft peaks form. Gently fold into batter.
4. Heat oil in a wok or deep skillet until a small amount of batter sizzles when it is added.
5. Dip zucchini, in batches of three, into batter, allowing excess to drain off. Lower into oil; cook 1-2 mins, until crisp and golden. Remove with a slotted spoon; drain on paper towels. Serve with aioli for dipping.

zucchini flowers, feta cheese, ricotta cheese, basil, lemon peel, vegetable oil, flour, cornstarch, club soda, egg white

Taken from recipes-plus.com/api/v2.0/recipes/23179 (may not work)