In a small bowl, combine the ricotta, parsley, chives and lemon zest. Season with salt and pepper to taste.
Carefully open the blossoms and remove the stamens inside. Using your fingers or a small spoon, fill the blossoms with the ricotta mixture.
Make the batter. In a small bowl, whisk the flour, salt and club soda together until well combined. The batter should be slightly foamy.
In a large pot or skillet, heat 2 inches of oil to 350 degrees. Dip each ricotta stuffed zucchini flower into the batter and add them to the hot oil, one at a time, making sure not to crowd the pot. Fry the flowers for 2 minutes on each side or until golden brown. With a slotted spoon or spider, transfer the flowers to a paper towel lined plate and sprinkle with sea salt. Repeat with the remaining flowers.
Serve right away with more chives and lemon wedges.