250g drained ricotta                                                                    
1 clove garlic, crushed
2 tablespoons chopped basil
16 zucchini flowers
16 asparagus spears
Olive oil, for deep frying

BATTER -

1 cup plain flour
½ cup cornflour
1 teaspoon baking powder
2 tablespoons olive oil

Method

Combine ricotta, garlic & basil & season to taste. Carefully stuff zucchini flowers with ricotta mixture.

For batter, sift together flour, cornflour & baking powder, then stir in olive oil & ¾ cup water. Dip zucchini flowers & asparagus in batter, & deep fry in hot oil until golden. Drain on absorbent paper. Serve immediately with black-olive tapenade.