Deep-fried zucchini flowers with four cheeses

Ingredients

150 g	Ricotta cheese
70 g	Mascarpone
50 g	Blue cheese, crumbled
40 g	Parmesan cheese, grated
½ cup	Basil, roughly chopped
8	Zucchini flowers (Main)
2 Ltr	Sunflower oil, or canola oil
½ tsp	Salt
2 cups	Salad greens
1	Lemon, quartered, seeds removed

Chickpea flour batter

½ cup	Cornflour
½ cup	Besan (chickpea flour)
½ tsp	Salt
¼ tsp	Freshly ground black pepper
150 ml	Soda water

Directions

1. For the batter, place all dry ingredients into a large bowl. Add soda water and whisk to a smooth batter.
2. Mix cheeses and basil together in a bowl until well combined. Place a generous spoonful of cheese mixture into each zucchini flower and set aside.
3. Heat oil in a large heavy-based pot on a medium to high heat until oil reaches 170C. (Use a heat-proof thermometer to test the temperature.)
4. Dip stuffed zucchini flowers into batter until fully coated then carefully place into oil and fry for 2 minutes on each side until crisp and golden.
5. Remove from pot with a slotted spoon and drain on absorbent paper.
6. Season and serve immediately with salad greens and lemon.