Crispy Zucchini Blossoms with Lemon Ricotta

Ingredients

• 12 pieces Zucchini blossoms
• 1 cup Ricotta cheese
• 0.25 cup Parmesan cheese
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh basil
• 1 cup All-purpose flour
• 1 cup Sparkling water
• 2 cups Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Gently wash the zucchini blossoms and remove the pistils from the center.

2. 2

   In a small bowl, mix the ricotta, parmesan, lemon zest, chopped basil, salt, and pepper.

3. 3

   Using a small spoon or piping bag, carefully fill each blossom with the cheese mixture.

4. 4

   Twist the ends of the petals to seal the filling inside.

5. 5

   Whisk the flour and cold sparkling water together until a light, thin batter forms.

6. 6

   Heat the vegetable oil in a deep skillet to 350 degrees Fahrenheit.

7. 7

   Dip each blossom into the batter, let the excess drip off, and fry for 2 minutes per side.

8. 8

   Drain on paper towels and serve immediately while hot and crispy.