¼ cup plain flour
1/3 cup soda water
large pinch of salt and good grind of pepper
ideally use ‘Galbani’ ricotta; it holds together really well
1 tsp sea salt flakes
½ tsp lemon juice
1 TBSP grated parmesan
a few grinds of fresh black pepper
To make the stuffing simply combine all the ingredients well and then use a small spoon to help distribute the stuffing evenly into the very core of the trumpet. You only need about a teaspoonful in each, taking care not to bruise the flower as you work. Gently bring the feathery ends to a close and place on greaseproof paper in the fridge until you are ready to cook them.
To make the batter; place the flour in a bowl and make a well in the centre. Crack the egg into the well. Using a fork, begin to mix the egg into the flour and dribble in the soda water to help loosen the mixture as you go. Once the mixture is a uniform, thick cream consistency (no lumps!), slowly pour in the rest of the soda water, stirring all the time. Set it to one side.
Take a large, non stick frying pan and place three or four TBSPs of canola or vegetable oil, and one TBSP of olive oil into the pan. The oil should cover the base of the pan well but not be at all deep. Bring the pan up to a medium heat and splatter in some batter to check that it is ready – the batter should gently go golden and bubble a little – not spit too much or burn. When ready, generously dip your flowers in the batter, ensuring they are completely submerged before removing and placing in the frying pan. A little excess batter is welcome – don’t try to shake off all the excess drips! Turn after about 30 seconds or when the underside has become the desired colour and cook the other side.
Remove, and drain on paper towel. Sprinkle with Maldon Sea Salt and eat immediately, ideally with a cold glass of white wine or a light beer.