Stuffed Zucchini Flowers

1. Gently open the petals of the zucchini flowers and remove the centre stamen.
2. Place the lemon rind, ricotta, crab, and chilli in a bowl and mix to combine. Carefully spoon 1 teaspoonful of the mixture into each zucchini flower and twist the petals to enclose.
3. Place the cornflour, self-raising flour and water in a bowl and mix with a butter knife until just combined (the mixture will be a bit lumpy). Allow to stand for 10 minutes.
4. Heat 1cm of oil in a large, deep saucepan over high heat until hot. Dust the zucchini flowers in the extra flour and dip into the batter. Cook, in batches, turning occasionally, for 2–3 minutes or until slightly puffed and golden. Drain on absorbent paper.
5. Top the stuffed zucchini flowers with micro basil, sprinkle with salt flakes and serve with a wedge of lemon.

For more delicious recipes by Jo Feehan, check out her website here.