Gently inspect each zucchini blossom and carefully remove the stamen from inside. Set aside on paper towels.

In a mixing bowl, combine the ricotta, parmesan, lemon zest, half the lemon juice, chives, and mint. Season with a pinch of salt and pepper. Mix until smooth.

Transfer the ricotta mixture to a piping bag or small zip-lock bag with the corner cut off. Gently pipe approximately 1 tablespoon of filling into each blossom, then twist the petals gently to close.

Prepare the batter by whisking together the flour, sparkling water, and salt until just combined. The batter should be slightly lumpy.

Heat the vegetable oil in a deep heavy-bottomed pan to 180°C. Test with a drop of batter - it should sizzle immediately.

Working in batches of 3-4, dip each stuffed blossom into the batter, allowing excess to drip off, then carefully lower into the hot oil.

Fry for 2-3 minutes, turning once, until golden and crisp all over. Transfer to a wire rack or paper towel-lined plate.

In a large bowl, combine the spring greens, basil leaves, and parsley. Whisk together the olive oil, remaining lemon juice, and honey to make the dressing.

Dress the salad lightly and divide among four plates. Place 3 warm stuffed blossoms on each salad and serve immediately with a light sprinkle of sea salt.