Method

• 1.
  Gently remove and discard stamen from inside each zucchini flower.
• 2.
  To make the filling, combine ricotta, parmesan, lemon zest and chopped basil in a bowl and season. Gently open the petals and spoon 2 tsp of filling in each flower (this can be done with a piping bag). Twist the petals together to enclose.

• 3.
  To make the batter, combine both flours, egg, prosecco and ¼ tsp salt in a bowl. Add 4 ice cubes and refrigerate to chill.
• 4.
  Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds).
• 5.
  Dip flowers, one at a time, into batter, drain off excess, then deep-fry in batches, turning halfway, for 3-4 minutes or until crisp and golden. Transfer with a slotted spoon to paper towel and season with salt flakes.
• 6.
  Deep-fry reserved basil leaves (oil may spit) for 20 seconds or until crisp. Transfer with a slotted spoon to paper towel.
• 7.
  Transfer flowers to a serving platter, scatter with fried and fresh basil leaves, and serve with aioli and lemon wedges.