You need:
20 courgette flowers
a tub of ricotta cheese
salt and pepper (to taste plus half a teaspoon for the batter)
a bunch of mint leaves
zest of half a lemon
75 g plain flower
two eggs
half a teaspoon of bicarb
125 ml very cold fizzy water
A generous amount of oil to fry the flowers (I use 50% soft olive oil and 50% sunflower oil)
Wash the flowers carefully so that you do not break them. Combine the ricotta, salt and pepper, mint leaves and lemon zest. Put the mixture into a pipping bag and stuff the flowers with it. Separately prepare a batter by combining the eggs, fizzy water, half a teaspoon of salt and bicarb. Heat the oil in a small deep pan (medium heat). When the oil is hot dip the flowers into the batter so that they are completely covered with it (a bit messy, but not difficult) and fry them in the oil for one to two minutes on each side or until golden. It is easier to do this in small batches of 4-5 flowers at a time.
Eat them immediately.
