Zuccini Florets Recipe

In a medium bowl combine ricotta, mascarpone, grated parmesan, minced basil, lemon zest, salt and pepper. Mix until smooth.

Add the egg yolk and fold gently to bind. Chill in the refrigerator while preparing zucchini to firm up the mixture (15–20 minutes).

Trim ends of each zucchini. Using a small melon baller or teaspoon, scoop or carve 3–4 shallow cavities along the length of each zucchini to create 'florets' pockets for stuffing. Aim for cavities about 1/2 inch deep and 1/2 inch wide; do not cut through.

Lightly salt the zucchini cavities and exterior and place them on a paper towel-lined tray for 10 minutes to draw out excess moisture. Pat dry thoroughly.

Dust cavities and outer surface lightly with 1/2 cup flour (for dusting) to help batter adhere; shake off excess flour.

Pipe or spoon the chilled cheese mixture into each cavity, filling flush but not overstuffed. If possible, use a small piping bag or zip-top bag with the corner snipped for neater filling. Keep stuffed zucchini chilled until ready to batter (5–10 minutes).

Place the bowl with dry batter ingredients (0.75 cup flour, 0.25 cup rice flour, 0.5 tsp salt) in the fridge or over an ice bath so they stay cold.

Just before frying, whisk the egg lightly, then add the ice cold sparkling water (keep it very cold). Pour the liquid into the dry ingredients and stir very briefly with chopsticks or a fork — batter should be lumpy and cold. Add 4 ice cubes to keep temperature low while frying; do not overmix.

Heat vegetable oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test with a drop of batter: it should sizzle and rise immediately.

Working in small batches (2–3 zucchini at a time), dip each stuffed zucchini into batter, allowing excess to drip off, then gently lower into hot oil. Fry until batter is crisp and pale golden, about 2.5–3.5 minutes, turning once for even color.

Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Season lightly with a pinch of kosher salt while hot. Keep warm in a 200°F (95°C) oven while you fry remaining batches.

While zucchini chill, heat 2 tbs olive oil in a saucepan over medium heat. Add minced shallot and cook until translucent, 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes, red pepper flakes, salt and pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

Add vodka and simmer 2–3 minutes to cook off alcohol. Stir in heavy cream, simmer 1–2 minutes more until sauce is smooth. Finish with chopped basil. Keep warm and transfer to a shallow serving bowl.

In a small saucepan combine 1/2 cup balsamic vinegar and 1 tsp sugar. Bring to a simmer over medium-low heat and reduce gently until syrupy and coats the back of a spoon, about 8–12 minutes. Do not boil vigorously. Remove from heat and cool slightly; it will thicken more as it cools.

To plate: Spoon a few tablespoons of warm vodka tomato sauce in the center of each plate or on a communal board. Arrange 3–4 tempura zucchini florets over the sauce.

Drizzle balsamic reduction over the zucchini in a thin line or dots. Garnish with microgreens or basil leaves. Serve immediately while tempura is crisp.