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1
In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade.
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2
Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen.
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3
When doing this be careful not to rip through the flower.
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4
Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower.
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5
Squeeze the flower around the cheese to close.
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6
Reserve.
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7
Toss the tomatoes together with the scallions and remaining basil in a large bowl.
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8
Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil.
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9
Taste to make sure it is delicious and adjust seasoning, if needed.
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10
In a small bowl, combine the flour and 1/2 cup of white wine.
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11
Mix until it becomes a loose batter adding more white wine, if necessary.
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12
Add peanut oil to a saucepan until it reaches a depth of 1-inch.
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13
Heat the oil over medium-high heat.
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14
Test the oil by dropping a couple of beads of the batter into it.
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15
When they float instantly the oil is ready.
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16
If the oil begins to smoke, it is too hot.
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17
Set up a paper towel drying situation before frying the flowers.
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18
Dip the flowers, 1 at time, into the batter and carefully drop them into the oil.
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19
Fry on both sides until they are golden brown, about 3 to 4 minutes.
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20
Remove the flowers from the oil, drain on paper towels and sprinkle with salt.
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21
Continue with the remaining flowers.
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22
Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
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23
What a delicious flower!
