You could use a variety of cheeses for the stuffing; pecorino
would also work well.
280 gm (2 cups)tempura batter flour, sieved (see note)375 ml (1½ cups)soda water15zucchini flowers, ends trimmedFor deep-frying:vegetable oilFor dusting:plain flour4eggwhites, whisked to soft peaksRicotta stuffing200 gmfirm ricotta50 gmGrana Padano, finely grated60 gmsoft goat’s cheese1 cup (loosely packed)mint, finely choppedMint and anchovy sauce3 cups (firmly packed)mint, finely chopped125 ml (½ cup)extra-virgin olive oil¾ cup (firmly packed)flat-leaf parsley, finely chopped2 tbspcapers in vinegar, rinsed, drained and coarsely chopped5anchovy fillets, finely choppedJuiceof 1 lemon, or to taste
Place tempura batter flour in a bowl, season to taste, then gradually add soda water, whisking until combined and smooth. Set aside to rest (20 minutes).
For ricotta stuffing, combine ingredients in a bowl, season to taste and refrigerate until required.
Carefully remove stamens from zucchini flowers. Shape scant tablespoons of ricotta stuffing to fit into each flower (be careful not to break the flowers as you stuff them). Gently twist tops of petals together to enclose, then place on a tray and refrigerate until required.
For mint and anchovy sauce, combine ingredients in a bowl and refrigerate until required.
Preheat oil in a deep-fryer to 190C. Dust stuffed flowers with plain flour, coat in eggwhite, then dip in batter. Deep-fry in batches, turning occasionally, until golden (3-5 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste and serve hot with mint and anchovy sauce.
Note Tempura batter flour is available
from Asian grocers and select delicatessens.