► BATTER: Combine egg and flour in a mixing bowl. Slowly add sparkling water, mixing gently and making sure to remove any lumps. Season with salt, then refrigerate for at least 1 hour.
►BLOSSOMS: Clean each zucchini blossom by removing the stamen and any dirt. Set aside.
►Combine ricotta, Pecorino Sardo, thyme, lemon zest, parsley, and chives in a mixing bowl and season with salt and pepper to taste.
►Gently open each zucchini blossom and add 1 tablespoon ricotta mixture at the base of the flower, then close the petals over the top.
►Heat 1 inch vegetable oil to approximately 350°F (measured using a candy
thermometer) in a medium-size sauté pan. Remove batter from refrigerator and dip stuffed
blossoms gently to cover. Carefully transfer blossoms to oil and fry for 1 to 2 minutes, or until golden. Serve with a sprinkle of flaky sea salt.