Stuffed And Fried Zucchini Flowers

• 12 zucchini flowers
• 1/2 cup crumbled feta cheese or goat cheese
• 2 tablespoons ricotta cheese
• 2 tablespoons basil finely chopped
• 1 teaspoon grated lemon peel
• vegetable oil for deep-frying
• aioli to serve
• 1/2 cup self rising flour
• 2 tablespoons cornstarch
• 3/4 cup club soda chilled
• 1 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, feta cheese, ricotta cheese, basil, vegetable oil, aioli, flour, cornstarch, club soda, egg

Taken from www.yummly.com/recipe/Stuffed-and-Fried-Zucchini-Flowers-1406634 (may not work)