Thoroughly combine Ricotta Cheese, Olives, Nutmeg, Chives and Parsley into a mixing bowl. Season with salt & pepper and transfer filling into a piping bag.

Gently open Zucchini Flower petals and remove stamen. Pipe filling into each zucchini flower until just full and seal by gently twisting the ends of the petals together.

Heat oil in a deep fryer or saucepan until it reaches 180 degrees Celsius / 355 degrees Fahrenheit.

While the oil heats up, place flour into a bowl with a pinch of salt. Add in cold sparkling water and whisk until thick and smooth.

Dip stuffed zucchini into the batter and gently allow any excess batter to drip off.

Gently place into deep fryer (don't overcrowd the fryer) and fry until golden and crisp all over. Once cooked, transfer onto paper towels to drain off excess oil.

Serve immediately.