Stuffed Courgette Flowers
Serves 6 as an entrée
Ingredients
15 courgette flowers
250g ricotta
1 tsp oregano (fresh or fried)
2 lemons
2 sprigs rosemary (fresh)
1/2 cup olive oil
Method
Roughly chop herbs if using fresh, and grate zest of both lemons. Pour ricotta into a bowl and mix the herbs and zest in. Remove stalks and pollen from the courgette flowers, try not to rip the flower. Using a butter knife, scoop the mixture up and place inside the flower, essentially wiping the mixture inside. Pour oil into a pan and heat on medium to high. Once hot place flowers inside and cook for 2-3 minutes then flip and cook on the other side. Continue until all flowers are cooked. Place on a plate and leave to cool for a minute or so.