Ingredients

Steps

• Heat the oil in a deep-fat fryer or heavy saucepan to 190°C.
• Mix the ham and parmesan into the cold risotto and roll into golf-ball sized spheres.
• Coast each ball in 40g of flour, dip in beaten egg, then coat in breadcrumbs.
• Fry the arancini in batches for 3 minutes until golden and drain on kitchen paper.
• Whisk cornflour, remaining 50g of flour, and sparkling water to create a batter.
• Dip courgette flowers in batter and fry for 2 minutes until crisp.
• Serve the arancini and flowers with lemon wedges.