4 Tbs buffalo ricotta
1 Tbs dry roasted macadamia nuts, finely chopped
1 tsp lemon zest, finely grated
1 Tbs basil leaves, chopped
Salt and freshly ground black pepper
4 courgette or scallopini flowers
Olive oil for pan frying
1 To make the filling mix together the ricotta, macadamia nuts, lemon zest, basil and seasoning.
2 Gently fill the centre of each flower with the filling - approximately one tablespoon per flower - then twist the end of the petals to enclose.
3 Heat a fry pan and pour in enough olive oil to cover with a thin film. Add the flowers and cook for 2 minutes on each side, or until golden. Be very careful when turning the delicate flowers so they don't tear.By Amanda Laird Email Amanda