Crispy Zucchini Blossoms with Lemon Ricotta

Ingredients

• 12 pieces Fresh zucchini blossoms
• 1 cup Ricotta cheese
• 0.25 cup Parmesan cheese, grated
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh basil, minced
• 1 cup All-purpose flour
• 1 cup Sparkling water, chilled
• 2 cups Vegetable oil for frying
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Gently wash the zucchini blossoms and remove the pistils from the center, being careful not to tear the petals.

2. 2

   In a medium bowl, mix the ricotta, parmesan, lemon zest, basil, salt, and pepper until smooth.

3. 3

   Transfer the cheese mixture to a piping bag and carefully fill each blossom about two-thirds full.

4. 4

   Twist the tips of the petals together to seal the filling inside.

5. 5

   In a separate bowl, whisk the flour and chilled sparkling water together until a light, slightly lumpy batter forms.

6. 6

   Heat the vegetable oil in a heavy-bottomed skillet to 350 degrees Fahrenheit.

7. 7

   Dip each stuffed blossom into the batter, let the excess drip off, and fry for 2-3 minutes until golden and crisp.

8. 8

   Drain on paper towels and serve immediately with a sprinkle of extra sea salt.