Lime Zucchini

Preparation:

Preparation: Remove the flowers from the courgettes and, without breaking them, remove the internal pistil. Wash them quickly and very delicately, pass them to drip on a sheet of absorbent kitchen paper, then lightly flour them. Fry them in abundant hot oil, browning them well. Peel the courgettes, cut them into thin slices and season them with the filtered juice of a lime, emulsified with 70 g of oil and a pinch of salt and pepper. Peel the two remaining limes, dividing them into wedges. Put the zucchini seasoned and sprinkled with a pinch of chopped basil in the center of a suitable dish and, all around, the golden flowers and garnished with a wedge of lime each: if you have any leftover wedges, add them to the zucchini. Serve immediately.