These stuffed zucchini flowers are fragrant, slightly sweet and rustic in the best of ways. The crispy squash blossoms practically burst with creamy ricotta filling.
Instructions
1
Prepare the ricotta mixture
2
In a small bowl, combine the ricotta, Parmesan, basil, lemon zest, salt and pepper. Set the bowl aside.
3
Prepare the batter
4
In a separate shallow bowl, whisk together the flour, salt and baking powder. Whisk in the club soda until the batter is combined. Set the bowl aside.
5
Stuff the zucchini flowers
6
In an electric skillet or deep fryer, heat the oil to 375°F. Gently open the zucchini blossoms and remove their stamens. Scoop or pipe about 1 tablespoon of the ricotta mixture into each blossom.
7
Fry the battered zucchini flowers
8
Working in batches, dip each filled blossom into the batter and fry until golden brown, three to four minutes per side, turning once. Drain them on paper towels and serve them immediately. Editor's Tip: If you end up with leftover batter, use it to make fried zucchini.
