Ingredients
Serves 4-6
10 zucchini flowers
Stuffing
200g goats cheese
100g ricotta
30g grated parmesan
2grates of lemon rind
2grates of nutmeg
fresh cracked pepper
Batter
3 eggs
2 tbsp freshly chopped Italian Parsley
50g grated parmesan
salt and pepper
Method
Remove Stamen from centre of flowers.
Combine goats cheese, ricotta, lemon rind, nutmeg and pepper. Pipe mix into centre of each flower.
Whisk together eggs, parsley, parmesan and seasoning.
Coat each Flower in some flour and than in egg batter. Pan fry each Flower in olive oil until golden and drain on absorbent paper.
Served immediately with desired garnish.