Heat the vegetable oil in a large, heavy-based saucepan to 180°C. Cream together the ricotta, half of the chopped parsley and seasoning in a large mixing bowl until smooth. Sift together the plain flour, remaining chopped parsley, the baking powder and cornflour in a large mixing bowl and add enough soda water to form a batter, whisking as you pour into the dry ingredients (don't worry too much about lumps in the batter, it be just mixed). Using floured hands, shape tablespoons of the ricotta mixture into rough oval shapes. Drop into the batter then deep-fry in batches until golden brown in colour all over; usually 3-4 minutes. Remove and drain on kitchen paper. Arrange in a lined serving plate when ready to serve. Sprinkle a little flaked sea salt on top before serving. Freezing and defrosting guidelines These fritters are ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.