Make a batter by whisking together the corn starch, plain flower, bicarbinate of soda, 2 pinches of salt, 2 turns of pepper and the sparkling water. The batter should be light and fairly thin.
Slice the figs into quarters and arrange with the baby leaves in the centre of a plate.
Prepare the courgette flowers by removing the stamen with a pairing knife. Zest the lemon. Add the lemon zest to the dried mint and ricotta together with 2 pinches of salt and 2 turns of pepper. Stuff the ricotta mix into the flowers and twist the tops to hold the mix in place.
Heat a frying pan with the oil or a deep fat fryer to 180'C. Dip the stuffed flowers into the batter mix and fry in the oil until they turn a light golden colour.
Serve on top of the figs and baby leaves, drizzle the balsamic reduction over the top and serve immediately.
«This is a highly versatile recipe which can be used for many other vegetables. Try with courgette, aubergine and red pepper to make a delicious vegetarian main course.»