Step 1

In a medium sized bowl, add the flour, sparkling water and salt and pepper and whisk until combined and thick, similar to a pancake batter. Set aside.

Step 2

Pour enough oil into a medium sized skillet, so it comes up about 1/4 inch in the pan. Bring the oil up to 360-370 degrees Fahrenheit. You can test the oil with a toothpick or a small pice of batter, it it sizzles right away, the oil is ready.

Step 3

Gently open up the squash blossom and remove the small stem from inside the flower being careful not to tear the delicate petals.

Step 4

Dip a zucchini flower into the batter so all of the flower is evenly coated with the batter and gently place in the hot oil. Fry the zucchini flower fritter on the first side until golden brown, about 2-3 minutes, then turn over and fry on the other side for another 2 minutes until golden and crisp. Continue frying in batches.

Step 5

Do the same with the basil leaves and fry for 1-2 minutes per side until golden brown.

Step 6

Once done, transfer the flower fritters to wire lined baking sheet so excess oil drips off and the fritter stays crisp.

Step 7

To serve, place the fritters on a platter and garnish with grated Parmesan cheese and lemon wedges, for serving