Stuffed Zucchini Flowers

Method

1. Mix the goat cheese, egg, rosemary leaves and lemon rind in a bowl and set aside.
2. Gently open the petals of the flowers and remove and discard the stamens.
3. Spoon the cheese mixture evenly among the flowers, carefully twisting them sealed and setting them aside until you're ready to fry.
4. When you're ready to fry, dress your plates so they are ready to go with a drizzle of olive oil, salt and pepper. Now's the time to prepare your pasta or salad if you're incorporating the zucchini flowers into a main instead.
5. Heat the frying oil in a large frying pan.
6. Lie out some kitchen towel or a tea towel so the cooked flowers have somewhere to drain.
7. Whisk the flour with a pinch of salt and pepper, the bicarbonate of soda and chilled soda water.
8. Working in batches, dip the flowers in the batter and then drop them straight into the frying oil for approximately two minutes or until golden brown.
9. Remove the flowers from the oil with a slotted spoon and allow them to drain on the kitchen towel before plating up.
10. Arrange neatly on plates/pasta/salad and sprinkle with a little extra salt, pepper and finely grated parmesan to decorate.