Zucchini flowers stuffed with ricotta cheese

Check the flowers for insects. Reach into the flower and gently pinch out stuffing together till smooth and not runny. .

Ricotta cheese
grated nutmeg
s & p
2 spoons grated parmesan or grana cheese
zest of half a lemonbasil or parsley small handful
freshly grated Parmesan

Fill the flowers with a spoon.

Mix together flour, water (soda or beer if you like) and a pinch of salt to make a batter for coating the flowers.
Let excess drip off and fry in hot oil, turning to brown on each side.
Drain on brown paper to absorb the oil and serve.