To make the cheese filling, add the four cheeses with half of the lemon zest and parsley into a bowl. Mix until well combined and season with a little salt – note, the cheeses can be quite salty themselves, so don’t be too heavy handed.
Open the zucchini flowers and gently remove the stamen, being careful not to tear the flower. Fill the flower with the cheese mix, twisting the top of the flour to keep in the cheese mix during the frying process.
To make the citrus and honey mayonnaise, take the remaining lemon zest and combine with the lime zest, lemon juice, Praise Traditional Whole Egg Mayonnaise and honey. Whisk to combine and season with some salt.
In a large bowl add the White Wings Gluten Free Cornflour and dust the zucchini flours generously.
Add the Gold’n Canola oil to a warm, non-stick pan and fry the zucchini flowers until nice and golden. Remove from the pan and pat dry.
To plate, add some streaks of the citrus mayonnaise to the plate and season the zucchini flowers with salt.