Prosecco makes for a feather-light batter that fries up golden and crisp, forming a delicate shell the creamy ricotta filled zucchini flowers making for an irresistible starter.

Ingredients

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.

Recipe by Silvia Colloca