Preparation

Clean the courgette flowers, remove the inner pistils, rinse and dry delicately.

In a bowl, season the ricotta with a pinch of salt, black pepper, and nutmeg. Add the cooked ham cut into small pieces.

Put the mixture in a pastry bag and use it to fill the courgette flowers. Seal the tips of the flowers as much as possible.

To prepare the tempura, put the egg in a bowl. Mix in the flour, salt, and ice water a little at a time with a whisk. Put the courgette flowers in the tempura and fry them in hot oil. Serve immediately.