Low-Carb Stuffed Zucchini Flowers

Step 1Place the ricotta, goat's cheese, lemon zest, chopped mint (or basil), egg yolks, salt and pepper into a bowl.

Step 2Mix to combine.

Step 3Gently open up each flower and remove the stamen. Stuff with the cheese mixture, 1 to 2 heaped teaspoons per each flower. Close the flower, twisting the ends of the petals to seal. Place in a tray and refrigerate while you prepare the batter.
Note: Weight represents baby zucchini with flowers attached to them. If you only use flowers, they will weigh less.

Step 4To prepare the batter, whisk the egg, whey protein powder and baking powder together in a wide bowl.

Step 5Gradually pour in the cold water, whisking continuously, until you have a smooth batter. Start with ¹/₃ cup cold water (80 ml) and if too thick, add 1 to 3 more tablespoons. Set aside.

Step 6Heat a deep-fryer to 180 °C/ 360 °F filled with 3 cups of oil. If you don’t have a deep-fryer, use a small deep saucepan and use a candy thermometer to check the temperature. (Note: I only included a small part of the oil in the nutrition facts as most will be discarded. Avocado oil, ghee, goose fat or duck fat work best.)

Step 7Working in batches, dip the flowers in the prepared batter and fry for 2 minutes. Use a slotted spoon to carefully flip them and fry for another 2 minutes until crisp and lightly golden.

Step 8Drain on a piece of paper towel and leave in a warm place while you fry the rest. Sprinkle with a pinch of salt. (You can use the oven preheated to 50 °C/ 120 °F).

Step 9Optionally, serve with any salads and lemon wedges. It's best served warm but can be stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving. Serve 1 to 2 flowers as an appetizer or 4 flowers as a main dish.