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Recipes

Crumbed Zucchini Flowers With Ginger Calypso Mango Salad Recipe

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Finger Food & Dips

Crumbed Zucchini Flowers With Ginger Calypso Mango Salad Recipe
  • Perfection Fresh Australia

    Prep Time

    30 mins

  • Perfection Fresh Australia

    Cook Time

    15 mins

  • Perfection Fresh Australia

    Course

    Afternoon

  • Perfection Fresh Australia

    Difficulty

    Beginner

Read Recipe
  • Perfection Fresh Australia
  • Perfection Fresh Australia

Ingredients List

Perfection Fresh Australia 6-8 as an entree

Featured products

Perfection Fresh Australia

Calypso® Mangoes
Perfection Fresh Australia

Perfection Mangoes

STEP BY STEP INSTRUCTIONS

  1. STEP 1Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Dice the flesh from 1 mango cheek, you will need ½ cup. Slice the remaining mango crossways and place into a bowl in the fridge.
  2. STEP 2Beat the ricotta with a wooden spoon to break it up. Stir in the diced mango, parsley and 1 tablespoon of the ginger. Season and mix well.
  3. STEP 3Gently remove and discard the stamens from the inside of each zucchini flower. Open the petals and spoon 1 tablespoon of the mango ricotta mixture into the centre of each flower. Twist the petals to enclose the filling.
  4. STEP 4Place the zucchini flowers onto a board. Dust the cornflour over the zucchini, turn to coat all sides. Working with one at a time, dip into the egg then breadcrumbs.
  5. STEP 5Half fill a medium saucepan with oil and heat over medium heat until hot. Cook the zucchini flowers in batches for 3-4 minutes, turning until light golden. Remove to a wire rack to drain.
  6. STEP 6Combine the rocket, radish and sliced mango and arrange on serving plates. Whisk the olive oil, vinegar and remaining ginger together. Season then drizzle over the salad. Serve with zucchini flowers.

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