Stuffed Courgette Flowers & Basil

Stuffed Courgette Flowers & Basil

Serves 2



1 Slice the tomatoes very thinly at the very last moment.

2 For the Lemon Oil:

3 Put the juice and the zest of the lemon in to a bowl and whisk in the olive oil.

4 Sprinkle in the parmesan and season with the pepper.

5 Smash the garlic clove and add to the oil. Pour the oil in to a squeezy bottle.

6 For the Courgettes:

7 Beat together the ricotta, goat's cheese, chives and parmesan. Season' a little and place the mix into a piping bag.

8 Open up the courgette flowers and carefully pipe some of the mix in. Twist the end of the flowers.

9 Dip in flour, then egg, then breadcrumbs.

10 Heat oil to 180°c.

11 Deep fry the flowers at the last minute until browned and crisp. Drain on clean piece of kitchen roll.