Dice the courgette and shallot into small cubes. Sauté the courgette and shallot in butter for 2–3 minutes. Season with salt and pepper, transfer to a bowl and leave to cool to room temperature. Finely chop the oregano leaves and courgette flowers and mix them into the courgette and shallot. Add the grated Parmesan, ricotta and goat’s cheese and mix everything together well.
Cut the stamens out of the flowers. Take a teaspoon and spoon 1–2 spoonfuls of the cheese filling into each flower, then close it gently so that the petals hold the filling in place
Make the batter just before you’re ready to use it for deep-frying. Mix the flour, salt and baking powder thoroughly in a bowl. Then add the egg and the ice-cold sparkling water all at once, and stir – it’s very important not to overmix the batter; there should be a few lumps left, as these help to make it extra crispy. Set the batter aside in a deep bowl.
Place a heavy-based pan with the oil on the hob – the oil should be about 7–8 cm deep in the pan. Heat the oil to 180–190 degrees. The oil is ready when it sizzles around a wooden toothpick.
Dip the stuffed flowers one at a time into the batter and carefully place them in the hot oil. Fry 4–5 flowers at a time – depending on how many fit in the pan.
Remove the fried flowers with a slotted spoon when they are golden and crispy. Leave them to drain on a piece of kitchen roll for 4–5 minutes before serving.
