Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!