Fried Zucchini Flowers

Instructions

1. Prepare the zucchini flowers
   Gently rinse the zucchini flowers under cold water, being careful not to damage them. Remove the stamens from inside each flower and pat dry with paper towels. Set aside.
2. Make the ricotta filling
   In a medium bowl, combine the ricotta, chopped basil, mint, Parmigiano-Reggiano, garlic, salt, and pepper. Mix well until all ingredients are fully incorporated. Transfer the mixture to a piping bag or a small spoon.
3. Fill the flowers
   Carefully open each flower and pipe or spoon about 1-2 teaspoons of the ricotta mixture inside, being careful not to overfill. Gently twist the tops of the petals to close the flowers around the filling.
4. Prepare the batter
   In a large bowl, whisk together the flour and cornstarch. Add the beaten egg and slowly pour in the cold sparkling water while whisking until you have a smooth batter with the consistency of heavy cream. The cold water and minimal mixing are key for a light, crispy result.
5. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for best results.
6. Fry the flowers
   Dip each filled flower into the batter, allowing excess to drip off. Carefully lower 3-4 flowers at a time into the hot oil. Fry for about 2-3 minutes, turning occasionally, until golden and crispy. Avoid overcrowding the pot as this will lower the oil temperature.
7. Drain and season
   Remove the fried flowers with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Immediately sprinkle with sea salt while still hot.
8. Serve
   Arrange the fried zucchini flowers on a serving platter, garnish with lemon wedges, and serve immediately while hot and crispy. They're best enjoyed fresh from the fryer.