Name: Stuffed courgette flowers with ricotta and lemon
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 200 gram ricotta; 1/2 cup grated tasty (or strong) cheese; 1/4 cup finely chopped chives; 2-3 anchovies, finely sliced; 1 tablespoon lemon zest; 2 eggs; 1/4 teaspoon salt; 16 courgette flowers (use a mix of the male and female flowers – see recipe tip); 1 cup fresh breadcrumbs; 2 tablespoon butter; 2 tablespoon olive oil, for frying; 2 tablespoon chopped chives and chive flowers, for sprinkling

Stuffed courgette flowers with ricotta and lemon

Trust us, this stuffed courgette flower recipe is a must-try! Filled with a creamy mixture of ricotta, anchovies and lemon, crumbed then fried until golden, this dish is simply irresistible served warm

Serves 4

Prep

25M

Cook

10M

Total

35M

Ingredients

200 gram ricotta

1/2 cup grated tasty (or strong) cheese

1/4 cup finely chopped chives

2-3 anchovies, finely sliced

1 tablespoon lemon zest

2 eggs

1/4 teaspoon salt

16 courgette flowers (use a mix of the male and female flowers – see recipe tip)

1 cup fresh breadcrumbs

2 tablespoon butter

2 tablespoon olive oil, for frying

2 tablespoon chopped chives and chive flowers, for sprinkling

Method

1.Place ricotta, tasty cheese, chives, anchovies and lemon zest in a small bowl. Season and mix well.

2.Break eggs into a small bowl and whisk with the salt to make an egg wash.

3.Take a courgette flower, open gently and fill with 1-2 tsp ricotta filling. Press the ends together. Repeat until all the flowers are filled.

4.Place breadcrumbs in a shallow bowl beside the egg wash. Dip one flower at a time into egg, then cover in crumbs and place on a large plate, ready for cooking. (Alternatively, if you want to make ahead, cover and chill flowers for cooking later.)

5.In a large frying pan on a high heat melt 1 Tbsp butter with 1 Tbsp olive oil. Fry four or five flowers at a time until just golden (about 2 minutes on each side). Add more butter and olive oil as needed.

6.Serve on warmed plates and sprinkle with chopped chives and chive flowers.