FRIED SQUASH BLOSSOMS STUFFED WITH RICOTTA AND PARMESAN

Combine the ricotta, parmesan, and lemon zest in a small bowl and mix well to combine.

Gently open each zucchini flower and remove the stamen.  Using a small spoon place about a 1-1 ½ tablespoons of the cheese filling in the center of each blossom and gingerly wrap the petals around the filling and gently squeeze at the seams to seal.  Note – this is a delicate process and you want to avoid ripping the petals of the flower if possible.  It takes a little time, but it is soooo worth it!

Heat oil in a deep fryer or Dutch oven to 350-360 degrees.

Combine the flour, cornstarch, salt, vodka and soda water in a medium bowl and whisk until smooth.  The batter should have the consistency of thin pancake batter.  Add more soda water as needed as you go through the cooking process, as it tends to thicken up.

Dip each stuffed blossom in the batter to coat.  Place in the hot oil, holding for 3 seconds by the stem before releasing fully into the oil.   Work in batches, so as not to crowd, and cook for 4- 5 minutes until golden brown turning them with tongs to evenly brown on all sides.

Remove from fryer to a wire rack over paper towels and sprinkle with sea salt immediately.

Let cool slightly before devouring.  Serve with marinara on the side or drizzle with hot honey!!