Stuffed Zucchini Blossoms

for about six blossoms:

1/2 cup ricotta

1/4 cup parmesan cheese

1 egg

salt, pepper

a bit of minced parsley and thyme

small bits of zucchini sauteed in olive oil

for the batter:

1 cup flour

1 cup water

1 t. salt

Mix the ricotta, parmesan cheese, egg, salt, pepper and small bits of cooked zucchini. Using a demitasse spoon, fill the washed and prepared blossoms carefully. Dip into the batter then into a skillet filled with hot oil. Fry for a couple of minutes on each side, until golden. Sprinkle with salt when the come out of the frying pan, to drain on paper towels.