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
- 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.