Category
Main
Serves
2
Ingredients
- Selection of Heritage Tomatoes
- 250ml extra virgin olive oil
- 4 Lemons
- 1 garlic clove
- Cracked black pepper
- Finely grated parmesan
- 75g ricotta
- 75g goat's cheese (from a log)
- ltbsp chives
- finely chopped 4 courgette flowers
- 75g plain flour
- 4 eggs
- 200g panko breadcrumbs
- Sunflower 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.
