•  1 cup (125g) Gruyere
•  1 cup (80g) grated parmesan
•  1 cup (70g) fresh breadcrumbs
•  2 cloves garlic, crushed
•  40g melted butter
•  sea salt and cracked black pepper
•  12 zucchini flowers, zucchini attached
•  1 cup (150g) self-raising (self-rising) flour
•  1 ¼ cup (310ml) chilled water
•  vegetable oil, for deep frying

•  ½ cup (150g) whole-egg mayonnaise
•  2 tablespoons lemon juice
•  1 clove garlic, crushed

    To make the lemon mayonnaise, place the mayonnaise, lemon juice and garlic in a bowl and stir to combine. Set aside.

Place the cheeses, breadcrumbs, garlic, butter, salt and pepper in a bowl and mix well to combine. Carefully spoon into the zucchini flowers and gently twist the ends to secure. Place the flour in a bowl and make a well in the centre. Gradually add the chilled water, whisking until smooth.Heat the oil in a large, deep saucepan until hot. Dip the zucchini in the batter and deep-fry in batches for 1 minute or until golden and cooked through. Drain on absorbent paper and serve with lemon mayonnaise. Makes 12.