Prepare a tray with layers of paper towels. Pat the zucchini and flowers dry before.

Mix the ricotta with all the other filing ingredients until well combined. Taste along the way adjusting the seasoning as you go.

Put the mixture into a piping bag or a plastic bag with the corner snipped, and pipe this into the middle of the blossom. Gently fold the petals over the mixture to cover and twist at the top to seal

Add the oil to a large pot to about 10cm deep, and heat to 180C / 350F. This is the temperature before smoking hot but one where if you added a piece of bread it would go golden very quickly.

While the oil is heating, whisk the flour and soda water until you get the consistency of a runny pancake batter. Add more water or flour if necessary.

When the oil reaches temperature, quickly dip the stuffed zucchini flowers through the batter and lightly shake off any excess. Gently drop this into the oil and fry on both sides until golden.

Remove with a slotted spoon and drain on kitchen paper. Repeat in batches and then fry any additional vegetables or parsley if desired.

Serve immediately while still hot with wedges of fresh lemon and salt.