- Let’s start with the vegan ricotta filling! Soak the macadamia nuts overnight until softened (or place them in boiling water for 20 minutes!).
- Place the soft nuts into a blender alongside the flavour paste, almond milk, salt and lemon juice and process until smooth. Place the mix into muslin over a sieve and allow it to drain
until you get desired texture. Transfer to a piping bag and place into the fridge for at least 30 minutes.
- Heat your frying oil in a deep saucepan with a lid over low/medium heat until it reaches 175C-190C. Do not overheat as otherwise the oil will begin to smoke.
- In a shallow bowl, combine the flour, salt & sparkling water.
- Start piping your vegan ricotta into the courgette flowers, then – once the oil is ready – dip them into the batter. Allow for any excess to drip off and carefully lower them into the oil to deep-fry.
- Fry them for roughly 2 minutes each or until golden, then allow for any excess oil to drip off on a cooling rack.
- Serve the courgette flowers immediately and enjoy them with a drizzle of fresh lemon juice.
Chef’s tip: For a spicy kick, stir a spoonful of chilli sauce into the vegan ricotta filling – or simply add some chili powder to the batter!