Fried Zucchini Flowers with Tomato and Feta Stuffing
Rinse the zucchini flowers carefully, pat dry and remove the stamens. Rinse the tomatoes, pat dry and quarter. Cut the feta cheese into 8 pieces.
For the batter: Whip the egg white with 2 tablespoons water until stiff and season with salt and pepper. Whisk the flour with the remaining water until smooth.
Rinse the beefsteak tomatoes, pat dry and slice. Arrange on 4 serving plates.
Whisk the balsamic vinegar and olive oil together, drizzle over the tomatoes, season with salt and pepper and sprinkle with chives.
Heat the fryer oil to about 160°C (approximately 325°F).
Stuff each zucchini blossom with 1 tomato quarter, 1 piece of cheese and 1 basil leaf and twist the top slightly to seal.
Working in batches, fold the egg whites into the batter then dip the blossoms in the batter twice. Deep fry the zucchini blossoms for 2-3 minutes, until golden brown. Drain on paper towels. Serve the blossoms with the tomato salad.