Serves 4

8 Freshly Plucked Zucchini Blossoms - brushed off and the stamen removed

120 grams Ricotta

Salt and Pepper

20 grams Parmigiano - Grated Finely

5-6 Sprigs Fresh Mint - Finely Chopped

Zest and Juice of 1 Lemon

Flour for Coating

Olive Oil for Frying

In a small bowl combine the ricotta, salt and pepper, parmigiano, mint, zest and juice. Using a small spoon place about 1 heaped tablespoon of ricotta filling into each blossom. Gently twist the tops of the blossom to enclose. Dust in flour.

Heat olive oil over medium high heat. Fry each blossom on all sides. Remove from oil once golden brown. Season with flakey salt and a spritz of fresh lemon juice.