Ricotta & Garlic-stuffed Zucchini Blossom Recipe
from Savoring Time in the Kitchen
12 zucchini blossoms
1 cup ricotta cheese
1 large egg
1/3 cup freshly grated Parmesan cheese
1 clove of garlic, minced
1 tablespoon fresh basil leaves,chopped
1 teaspoon sea salt
3/4 cup of all-purposed flour
1 cup of club soda
1 1/2 cups of vegetable or canola oil
Mix together the ricotta, Parmesan, chopped basil, egg and salt. Mix until smooth. Place the mixture into a piping bag. A freezer bag with a corner off can also be used.
Slice the stems off the male flowers. If the flowers need to be cleaned, gently wipe with a damp paper towel.
Slice the baby zucchinis into strips ensuring the head is still attached to the flower.
Whisk together the soda water and flour. The mixture will be frothy at first. Set aside to rest.
Gently open the petals coaxing those that are entwined. Snip off the pistil with a scissors.
Carefully pipe approxminately 2 tablespoons of filling into each flower. Twist the top of the petals back together to close. Set the flowers aside.
Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.
Dip each flower one at a time into the batter soda batter holding them over the bowl to let the excess batter drip off. Set them on a platter.
Test the oil temperature by dropping a small amount of batter into the pan. It's ready if the batter sizzles to the top. Place the dipped flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.
Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately