Category
Main
Serves
2
Ingredients
Selection of Heritage Tomatoes250ml extra virgin olive oil4 Lemons1 garlic cloveCracked black pepperFinely grated parmesan75g ricotta75g goat's cheese (from a log)ltbsp chives finely chopped 4 courgette flowers75g plain flour4 eggs200g panko breadcrumbsSunflower oil to fry
Instructions
- Slice the tomatoes very thinly at the very last moment
- For the Lemon Oil:,Put the juice and the zest of the lemon in to a bowl and whisk in the olive oil
- Sprinkle in the parmesan and season with the pepper
- Smash the garlic clove and add to the oil. Pour the oil in to a squeezy bottle
- For the Courgettes:,Beat together the ricotta, goat's cheese, chives and parmesan. Season' a little and place the mix into a piping bag
- Open up the courgette flowers and carefully pipe some of the mix in. Twist the end of the flowers
- Dip in flour, then egg, then breadcrumbs
- Heat oil to 180°c
- Deep fry the flowers at the last minute until browned and crisp. Drain on clean piece of kitchen roll.
