10 zucchini flowers
2 cups SR flour
2 cups Milk
3 whole Eggs
1 bunch chives, chopped
2 tbsp dill, chopped
Rice Bran Oil
Artichoke hearts and mixed leaves to garnish, with apple cider vinegar dressing
Whisk the flour and eggs together, adding the milk slowly as you whisk. Mix in the chives, dill and a pinch of salt. Let the batter rest for about 30 minutes
Cut the zucchini flowers in half down the middle and in a non-stick pan, melt the butter in the pan and place the zucchini flowers on the bottom of the pan and pour the batter on top.
Place small spoonfuls of the ricotta cheese on top of the batter and allow the fritter to cook on a medium to low heat. Flip the fritter in the pan once it has browned underneath.