Be careful when handling the delicate petals.
120g fresh ricotta
30g gorgonzola, crumbled
30g finely grated parmesan
Salt and pepper
12 large zucchini flowers
1 cup plain flour
1 cup iced water
Vegetable oil, for deep frying
Combine ricotta, gorgonzola and parmesan in a bowl and season with salt and pepper. Add one egg and mixwell.
Carefully open the petals of each zucchini flower and fill them with the cheese mixture then twist the petals gently to enclose the filling.
Whisk remaining egg, flour and iced water in a bowl until well incorporated.
Heat vegetable oil in a saucepan or deep fryer to 180C. Dip each flower in the batter, allowing excess to run off, then deep-fry a few at a time until golden. Drain on paper towel and serve with lemon wedges and a watercress salad.