Method

• 1.
  Gently remove and discard stamen from the inside of each zucchini flower. Carefully place a piece of raclette inside each flower and twist petals together to enclose.
• 2.
  To make the batter, combine flour, porcini powder and 1/2 tsp salt flakes in a bowl. Add olive oil and Champagne, and whisk to a smooth batter. Place eggwhite and extra flour in separate bowls.

• 3.
  Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Dip flowers, one at a time, in egg white, then extra flour, then batter. Drain excess batter, then deep-fry each flower, turning halfway, for 2 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining flowers and batter.
• 4.
  Carefully deep-fry thyme sprigs (stand back as they can spit) for 20 seconds, or until crisp. Remove using a slotted spoon and drain on paper towel.
• 5.
  Transfer flowers to a serving platter, scatter with salt and fried thyme, and serve immediately with lemon wedges.