INGREDIENTS
filling
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1 cup ricotta
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1 Tbsp freshly chopped mint
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1/2 tsp grated lemon zest
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Kosher salt
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Freshly ground black pepper
- *optional - 1 tbsp herbes de Provence, or sumac, or rose harissa
zucchini blossoms
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Vegetable oil (for frying)
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1 1/4 cups all-purpose flour
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1 tsp kosher salt
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12 oz chilled Pilsner, lager-style beer, or club soda
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Zucchini blossoms (stamens removed; about 2 dozen)
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Sea salt
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DIRECTIONS
stuffing
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To fill about 16, combine ricotta, mint, and lemon zest in a bowl. (* add spice if using) Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.
zucchini blossoms
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In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't over whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and serve while hot.
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