Vegetable oil, for frying
12 zucchini flowers
¼ cup grated Parmesan
1 tbs. capers, finely chopped
Pinch cayenne pepper
Zest of 1 lemon
Salt and pepper
50g butter, melted
Lemon wedges, to serve
Pre heat the oven to 180°C. And line a baking tray with baking paper.
Combine the ricotta, Parmesan, capers, cayenne pepper, lemon zest and salt and pepper. Place the mixture into a piping bar.
Carefully open the zucchini flowers and remove the stamen from the centre of the flower. Pipe approximately 1-2 teaspoons of the ricotta mixture into the flower and then twist petals to enclose the mixture. Repeat the process.
Pull kataifi strand apart with hands. Divide the pastry strands in to 12 bundles and spread them out lengthways. Drizzle with the butter and now roll the pastry around the centre of the zucchini flower. Continue the process.
Bake in the oven to 8-10 minutes of until the pastry golden brown.
Serve with lemon.