For filling, combine ricotta with other cheese, nutmeg, lemon zest and a pinch of salt. Spoon into piping bag or ziplock bag. Carefully open petals of zucchini flower without tearing too much and pipe tablespoon of mixture in. Ensure petals completely cover mixture and twist flower tops to encase.

For batter, place egg whites in a bowl and whisk well with a pinch of salt. Combine flours in another bowl. Carefully drench flowers in egg wash, drain off excess and then lightly dust in flour mixture, shaking off any excess.

Heat oil in a pot, wok or sauté pan to 180°C.

Fry in batches, carefully turning in oil to ensure both sides are crispy. Remove with a slotted spoon and drain on some paper towel. Sprinkle over salt.

Serve fried zucchini flowers with finely chopped chilli sprinkled over the top.