Ingredients

• vegetable oil
• for deep-frying
• 50g/1¾oz serrano or Parma ham
• chopped
• 4 tbsp grated parmesan
• approximately 300g/10½oz leftover chilled cooked risotto
• 90g/3¼oz plain flour
• 2 free-range eggs
• lightly beaten
• 75g/2½oz fresh breadcrumbs
• 50g/1¾oz cornflour
• 125ml/4½fl oz sparkling water
• 8 courgette flowers
• 1 lemon
• cut into wedges

Directions

• Heat the oil a deep-fat fryer to 190C. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Mix the chopped ham and parmesan into the cold risotto
• then roll the risotto into small balls
• each about the size of a golf ball.
• Sprinkle 40g/1½oz of the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate. Dust each risotto ball in the flour
• then dip into the beaten egg
• then roll in the breadcrumbs until completely coated.
• Carefully lower the arancini into the hot oil in batches and fry for 2-3 minutes
• or until golden-brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
• Meanwhile
• in a bowl
• whisk together the cornflour
• the remaining flour and the sparkling water until smooth and well combined. Dip the courgette flowers into this batter.
• Fry the courgette flowers in batches for 1-2 minutes
• or until the batter is crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Serve the arancini with the courgette flowers and lemon wedges alongside.