Crispy Stuffed Zucchini Flowers

I never knew that zucchini flowers were an edible and worthy ingredient for cooking, until recently when I saw two chefs on television cooking with them.
If you are unfamiliar with a zucchini flower, this is what I am talking about:

It grows on the end of a small zucchini and gets tossed aside in the garden, but for this dish the zucchini flower takes its much deserved place in the spotlight!

 This recipe was taken and modified from Jamie Oliver's own recipe:
7 ounces of ricotta cheese
A pinch of ground nutmeg
A small handful of parmesan cheese
The zest of one lemon
1 green chile (halved, seeded, and finely chopped)
Salt and Pepper

1 3/4 cups flour
1 1/2 cups white wine or sparkling water
8 zucchini flowers
Vegetable oil

Directions:
Prep your zucchini flowers by removing the stamen from the middle of the blossom, watch out for bugs (I found one in mine)! Lightly rinse them with water, dry them off, and set them aside.
Now for the filling,
Mix together the ricotta cheese, lemon zest, nutmeg, chopped chile, parmesan, and add some salt and pepper to taste.
Next is the batter:
Whisk together the flour, wine or sparkling water, and a pinch of salt until the batter is smooth. You should be able to dip your finger in the batter and it will coat it nicely, add more flour if its too runny or more liquid if its too thick.
Stuffing the Flowers:
Fill a plastic bag with the filling and snip the end to create a piping bag, squeeze the mixture into each of the flowers until they are full, then carefully press the flowers back together to seal the mixture inside.

Now for the dangerous part!
Frying: I got hit with a few bits of oil, so be careful! (I recommend using the pots lid to fend off any violent oil)
Have tongs ready, and a plate double lined with paper towels. Pour the oil into a fryer or large sauce pan (I only filled a sauce pan about a inch and a half deep with the oil). Turn on the heat to medium-high or high and let the oil it heat up. Coat your flowers in the batter and place them in the hot oil, make sure not to place too many in at once or else they will stick. Turn them over with your tongs when the sides begin to turn golden brown and once all the sides are golden, move the flowers onto your paper towel lined plate.

They are now ready to serve! You can modify this recipe in any way you would like by using a different filling or creating a nice sauce to serve alongside, Bon Appetit!