Pan-fried courgette flowers with ricotta, macadamias and basil
Photo by Babiche Martens
- To make the filling mix together the ricotta, macadamia nuts, lemon zest and basil. Season with salt and pepper.
- 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.
- 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.