To prepare the stuffed zucchini flowers, remove the pistil from the middle and place the flowers in a bowl of sparkling water.

Add a splash of sparkling water into the bowl and mix through. Continue adding slowly until you get a creamy, not runny sauce for the stuffed zucchini flowers.

Spoon the mixture into a Ziploc bag, close the bag and then push the mixture to one corner before cutting a small hole.

Add one egg and sparkling water to a separate bowl with flour. The consistency should be creamy, thick, and not too watery.

Continue adding water little by little and whisk until you get a creamy consistency – just like when you make a batter for fish.

Pour sunflower oil into your pan and put it on the stove at a medium heat. Leaving it to warm up to a temperature of (180°C/356°F).

Now go ahead and prepare the zucchini flowers! Remove them from the bowl of water, and shake each one to get the excess water off, then stuff zucchini flowers halfway with cream, using the Ziploc bag like a piping bag!

Criss-cross the petals to seal the cream in and press lightly. Once sealed, dip the flower in plain flour and let rest to the side.

Continue steps 7 and 8 until all the stuffed zucchini flowers are ready.

Check the oil's temperature with a thermometer to ensure it's at 180°C.

Let’s fry the stuffed zucchini flowers! Emerge each one in the batter, let the excess batter drip off, then carefully put it straight into the oil.

Add three zucchini flowers in at a time (depending on the size of your pan), so it's not overcrowded. We want crunchy stuffed zucchini flowers!

Use a spoon to turn the flowers in the oil so the sides do not burn. When golden brown and crispy, transfer these to a plate prepared with a layer of paper towels to drain.

Repeat until all the flowers are crispy and done.