Method

• 1.
  Tip the ricotta into a muslin-lined sieve or colander standing over a bowl or on a plate with a rim. Place a plate onto the cheese and weight it with a heavy can. Refrigerate for 2 hours. Discard the whey.
• 2.
  For the batter, whisk both flours in a bowl. Slowly whisk in half of mineral water. Whisk in the balance gradually to achieve a smooth, creamy consistency. Use at once or refrigerate and give a quick whisk to reincorporate the flours if there has been settling of the mixture. This batter stores well for 1 day in the refrigerator. If it has been refrigerated, allow it to come to room temperature before proceeding.
• 3.
  Preheat oven to 120°C (100°C fan- forced) with a serving platter in it. Put drained ricotta in a small bowl and season to taste. Whisk to a smooth, creamy consistency.
• 4.
  Wipe but do not rinse the zucchini petals. Nip the stamens and pistils from the flowers with your fingers. Leave the stem and calyx (the green cup holding the petals together) as the stem gives you something to hold onto. Gently prise the petals apart and put a heaped tablespoon of ricotta into each flower, then carefully fold the petals around the filling.
• 5.
  Line a baking tray with paper towel. Select a heavy-based, deep saucepan for the deep-frying. Pour in oil to a depth of 4-5 cm and heat to 170°C. If you don’t have a thermometer, a tiny cube of bread should sizzle instantly when the oil is hot enough.
• 6.
  Using the stem as a handle, dip a flower at a time into the batter, then twist it and allow excess to drain back into the bowl. Gently lower into the hot oil. There may just be room for 2-3 flowers at a time. Fry for 2-3 minutes, then carefully roll over and cook for another 2-3 minutes until lightly golden and crisp. Remove with tongs and drain well on the paper towel-lined tray, then transfer to the warm platter in the oven. Allow the oil to return to 170°C before frying the next batch.
• 7.
  Serve immediately. Offering a lemon cheek alongside is a nice idea.