INGREDIENTS
1 tbsp
lemon rind
130 gs
fresh ricotta
1/3 cup
basil leaves
40 gs
pecorino
1/2 tsp
dried chilli flakes
20
zucchini
150 gs
cornflour
75 gs
self-raising flour
430 mls
water
1 serving
vegetable oil
1 leaves
basil leaves
1 serving
salt
1 tbsp
sea-salt
1 tbsp
lemon rind