Ingredients

• 200 g Ricotta cheese

• 40 g finely grated Parmesan cheese

• 45 ml finely chopped fresh chives

• 45 ml finely chopped drained anchovies

• 125 g fresh breadcrumbs

• 2 cloves garlic, crushed

• freshly ground black pepper

• 20 pumpkin flowers

• olive oil OR vegetable oil, for deep-frying

• lemon wedges and sea salt flakes, for serving, optional

Batter

• 150 g plain flour

• Salt and freshly ground black pepper

• 375 ml cold soda water

• 45 ml lemon juice

Method

Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl; season to taste with pepper. Spoon the mixture into a piping bag with or without a large plain tube. Open the pumpkin flowers and remove the stamens from the center with a teaspoon; discard stamens. Pipe cheese mixture into flowers, twist petal tops to enclose filling. Heat the oil in a deep-fryer, large wok or deep saucepan to 180°C.

Meanwhile, sift flour into a bowl, add remaining ingredients. Mix quickly with a fork; the batter will still be lumpy. Dip the pumpkin flowers into the batter; drain away excess. Deep-fry pumpkin flowers, in batches, for about 2 to 3 minutes or until lightly golden and crisp.

Serve pumpkin flowers immediately with lemon and a little sea salt, if desired. You can keep them warm in a slow oven for a few minutes, if necessary.