Fromage Zucchini Flowers

Ingredients

• 2 tablespoons pure cream
• 250 grams Ricotta cheese
• 100 grams parmesan cheese grated
• 4 shallots thinly sliced
• 1 egg yolk
• 20 zucchini flowers
• 200 grams plain flour sifted
• 2 - 3 litres peanut oil to deep fry
• 1 tablespoon peanut oil
• 2 teaspoons garlic minced
• 500 grams tomatoes washed
• 2 tablespoons parmesan cheese grated
• 1 lime cut into wedges

Directions

1. In a bowl fold the cream, ricotta, parmesan, shallots and egg yolk until combined. Scoop into a piping bag with a small tip.
2. Gently remove the stamens from the zucchini flowers and pipe the cheese mixture until there is just enough space to twist the ends to a tight close.
3. Line a tray with baking paper. To make the batter, whisk together the flour and 200ml of iced cold water until combined.
4. Dip each zucchini flower into the batter and transfer to the tray. Continue process until all zucchini flowers are battered.
5. Cut a cross into each end of the tomatoes and place the tomatoes into a heatproof bowl and cover with boiling water for 1 minute. Transfer to a bowl of iced water and peel the skins away. Cut the tomatoes in half and remove the seeds. Dice the tomatoes.
6. To make the concasse, heat 1 tablespoon of oil in a frypan and lightly fry the garlic for 2 minutes, move to the side to cool. Add the tomato and parmesan.
7. In a deep fryer, add the appropriate amount of oil required for cooking and heat to 180°C . Cook the zucchini flowers until they are evenly golden brown, roughly 5 minutes.
8. Serve with the tomato concasse and lime wedges.