Zucchini-Flower & Asparagus Tempura
250g drained ricotta 1 clove garlic, crushed 2 tablespoons chopped basil 16 zucchini flowers 16 asparagus spears Olive oil, for deep frying BATTER – 1 cup plain flour ½ cup cornflour 1 teaspoon baking powder 2 tablespoons olive oil Method Combine ricotta, garlic & basil & season to taste. Carefully stuff zucchini flowers with ricotta mixture. For batter, sift together flour, cornflour & baking powder, then stir in olive oil & ¾ cup water. Dip zucchini flowers & asparagus in batter, & deep fry in hot oil until golden. Drain on absorbent paper. Serve immediately with black-olive tapenade.