Lemon Ricotta Stuffed Zucchini Flowers

Combine ricotta, parmesan, basil and lemon zest in a bowl and season with salt and pepper. Gently open the flowers and use a piping bag or spoon to fill them with the ricotta filling, twisting the tops to enclose. Set aside.

Heat enough canola oil to fill a large saucepan 10cm up the sides to reach 170°C.

Meanwhile, place rice flour, baking soda and salt in a large bowl and whisk to combine. Add the cold sparkling water and whisk until just combined.

Dredge the flowers into the batter, allowing excess to drip off, then carefully place into the hot oil. Cook for 2-3 minutes until crisp tender. Drain on paper towel and immediately sprinkle with sea salt. Pile onto a platter and serve hot with lemon wedges, aioli and baby basil on top.