Healthy and delicious stuffed zucchini flowers recipe

Clean the flowers thoroughly and dry them with a kitchen towel.

Blanch the basil leaves. Place them in ice water. Emulsify the olive oil with the basil leaves.

Dice the vegetables and sauté in the pan with olive oil and a little lemon thyme.

Drain the oil well and mix the vegetables with the basil oil.

Stuff the flowers with the vegetable filling.

Make tempura by mixing all the ingredients together. Roll the vegetable-stuffed flowers in the batter. Fry in plenty of hot oil.

Make a vinaigrette with olive oil, nuts, salt and pepper.

Serve the tempura flowers dressed with the nut vinaigrette.