Ingredients:

  • 8 oz whole milk ricotta, drained
  • 2 oz grated Parmesan cheese
  • 4 oz fresh mozzarella, finely diced into tiny cubes
  • 2 tbsp fresh basil, finely chiffonaded
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup all-purpose flour
  • 3/4 cup ice-cold sparkling water
  • 1 pinch salt
  • 1 tbsp olive oil
  • 2 cups neutral oil (such as grapeseed or vegetable oil) for frying

Instructions:

  1. Gently rinse the zucchini flowers under a cold, slow stream of water to remove any insects.
  2. Pat the flowers extremely dry with a paper towel to ensure the batter adheres.
  3. Carefully pinch off the stamen from the inside of the flower to create a clear channel for the filling.
  4. Combine ricotta, Parmesan, basil, lemon zest, salt, and pepper in a bowl.
  5. Gently fold in the diced mozzarella cubes.
  6. Transfer the cheese mixture to a piping bag.
  7. Insert the tip into the base of the flower and squeeze steadily until the flower is plump but not overflowing.
  8. Gently twist the bottom of the flower to seal the filling inside.
  9. Combine flour, salt, and ice-cold sparkling water.
  10. Whisk until just combined, leaving a few lumps.