Ingredients
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.
Note
- The small flowers on the ends of courgettes are female and the large flowers on a stem are male.