Mix all the cheeses, Parma ham (spinach for the vegetarian version), and seasonings together. Divide the mixture into eight. Fill each flower with the stuffing. Just above the stuffing twist the flower petals slightly to keep the stuffing in.
The batter should be prepared just before you need it. Sift the flour, add the salt and iced water. The flour should be barely mixed with the water, the batter should look lumpy–do not worry if unmixed flour shows, this is correct.
Dip each flower into the batter. Deep-fry the flowers, until golden, in light olive oil. Drain on absorbent kitchen paper. Serve very hot.