Hot damn! Another month, another season of RuPaul’s Drag Race is rolling around with All Stars 4. I mean, can you believe that it was only eight months ago that Ru and Michelle brought about the tomfoolery of a jury, leading to Shangela’s robbery after becoming the front-runner after BenDeLaCreme self-eliminated, leaving the public to question the validity of poor Trixie’s win despite the fact she is a killer queen?

Fun times.

Once again I’ve decided to serve justice for the queens of All Stars 1 and am assembling a group to help me count down to the fresh season. Because not everyone can get redemption like Latrila – werk – this season!

Given I was feeling some robbed-goddess realness, I reached out to the OG runner-up slash Miss Congeniality and one of the most negatively impacted by the teams of All Stars, my dear friend Nina Flowers. No shade to Planet Tammie, whom I love.

Neens was thrilled to final be able to drop by and get the publicity boost that comes with being on this patch of cyberspace. And to reconnect with one of her biggest fans. I mean, back when the vaseline lensed season 1 rolled around, Nina was serving bald, tattooed zaddy realness and I was here for it.

I was so obsessed in fact, that I would make her picnic lunches for us to share. With my Stuffed Zuccnina Flowers being the dish that made her most likely to reciprocate my feelings.

 

 

I used to be completely creeped out by the idea of eating zucchini flowers. No doubt left over from fearing actual zucchinis as a child. Then I decided to brave them in my pursuit of Nina owning me, and lets just say I fell in love. The delicate floral flavour mixed with lemon, chilli and cheese fried to molten perfection is, well, perfection.

Enjoy!

 

 

Stuffed Zuccnina Flowers
Serves: 4.

Ingredients
12 zucchini flowers, stymens removed but baby zucchini attached
⅔ cup fresh ricotta
½ cup pecorino, grated
1 teaspoon dried chilli flakes
1 lemon, zested
1 cup cornflour
½ cup flour
1 tsp baking powder
1 ½ cups soda water
vegetable oil, for frying
kosher salt, for serving

Method
Combine the ricotta, pecorino, chilli and lemon in a bowl, and spoon into the flowers. Lightly press the top to close and place on a lined baking sheet while you fill the rest.

Meanwhile whisk the cornflour, flour, baking powder and soda water in another bowl, and bring 2cm of oil to hot heat in a large saucepan. Once scorching, dip the flowers in the batter and place into the oil a couple at a time. Cook for a couple of minutes, flipping once, or until golden and crisp.

Serve immediately, lightly salted.

 

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