Level: Intermediate
Yield: 12 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
Calories 171
Total Fat 12 g
Saturated Fat 2 g
Carbohydrates 11 g
Dietary Fiber 0 g
Sugar 0 g
Protein 4 g
Cholesterol 11 mg
Sodium 175 mg

Total: 30 min
Active: 20 min

Imagine the magic of summer in every bite: delicate zucchini blossoms stuffed with a luscious, creamy ricotta filling, then fried to golden, irresistible crispness. For the ultimate indulgence, source premium whole-milk ricotta from an Italian delithe rich flavor will elevate this dish to unforgettable heights and inspire your next gathering.

Ingredients

12 large zucchini blossoms
3/4 cup fresh whole-milk ricotta (see Cook's Note)
1/4 cup grated low-moisture mozzarella (about 1 ounce)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil
1 teaspoon lemon zest
Kosher salt
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups chilled plain seltzer
Warm marinara, for dipping

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Instructions

Begin by preparing the zucchini blossoms for stuffing. Carefully open the petals and remove the stamen from each flower. Set aside.
To make the filling, mix together the ricotta, mozzarella, Parmesan, basil, lemon zest, and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a sandwich-size resealable plastic bag and cut a small corner from one bottom edge.
Open the petals of a blossom and pipe in about 1 tablespoon of filling (avoid overfilling). Gently twist the top of the blossom to seal the filling inside. Repeat with the remaining blossoms and filling.
Pour about 1 inch of vegetable oil into a large nonstick skillet and heat to 360 degrees F. (If you don't have a thermometer, test the oil by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is ready.) Line a baking sheet with paper towels.
For the batter, whisk together the flour, baking powder, and 1/2 teaspoon salt in a medium bowl. Gradually whisk in the seltzer until the batter is smooth.
Once the oil is hot, dip each zucchini blossom into the batter, letting any excess drip off. Place as many as will fit in the skillet without overcrowding. Fry, turning once, until the coating is light, crisp, and golden, about 2 to 3 minutes per side. Remove with a slotted spoon and place on the lined baking sheet to drain. Repeat with the remaining blossoms.
Serve warm with marinara sauce for dipping.

Cook's Note: If you can only find grocery store ricotta, add an extra tablespoon or two and strain it through cheesecloth or a coffee filter in the refrigerator for an hour or two before using.