Pan-fried courgette flowers with ricotta, macadamias and basil

Babiche Martens

Ingredients

1 Tbsp	Macadamia nuts, dry roasted, finely chopped
4 Tbsp	Ricotta cheese, buffalo
1 Tbsp	Basil leaves, chopped
1 tsp	Lemon zest
4	Courgette flowers, or scallopini flowers (Main)

Directions

1. To make the filling mix together the ricotta, macadamia nuts, lemon zest and basil. Season with salt and pepper.
2. Gently open the flowers and remove stamens. Fill the centre of each flower with the filling - approximately 1 Tbsp 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.

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