Blooming good stuffed pumpkin flowers

This elegant snack means sacrificing a pumpkin, but vines produce plenty of flowers.

You can use flowers from pumpkins, baby marrows, patty pans or just about any squash plant. Flowers should be picked when full, when the baby vegetable is already forming at the base, and they are best if stuffed no more than five hours after picking. Don't wash them as they will go soggy. Brush off any ants and remove the bitter pistil from the centre.

Ingredients

Stuffing:

• 120g fresh ricotta cheese
• Zest of 1 lemon
• 30ml (2 tbsp) chopped fresh mint
• 30ml (2 tbsp) chopped fresh oregano
• 30g ( cup) fresh breadcrumbs
• 60ml ( cup) freshly grated parmesan cheese
• Salt and pepper, to taste

Other ingredients:

• 18 pumpkin flowers
• 60g ( cup) cake flour
• 5ml (1 tsp) salt
• 165ml (cup) ice-cold soda water or sparkling water
• Sunflower oil, for deep-frying
• Lemon wedges, to serve

Method

Combine the stuffing ingredients, mix well and season.

Carefully stuff the flowers with this mixture, twisting the ends to secure.

Sieve the flour and salt into a large bowl and whisk in the cold soda or sparkling water to form a batter.

Heat oil in a deep pan.

Dip the flowers into the batter, then gently drop into the hot oil and deep-fry for a few minutes, until golden brown.

Remove with a slotted spoon and drain on paper towel.

Serve warm with a squeeze of lemon.

Makes 18