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1
To make the batter, using a fork, stir the flour and salt in a bowl to combine.
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2
Gradually whisk in the club soda to make a batterthere should be a few lumps of flour.
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3
Let stand 10 minutes to thicken slightly.
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4
Using a small knife, cut a slit down the side of each zucchini blossom, and remove the pistil from inside each blossom.
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5
(If a blossom tears, dont worry.)
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6
Mix the ricotta, basil, and garlic in a small bowl and season with salt and pepper to taste.
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7
Using a small spoon (a demitasse spoon works well), insert a heaping spoonful of the ricotta mixture inside each blossom through the slit.
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8
Be sure that the cheese filling is completely enclosed by the blossom.
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9
Transfer the blossoms to a platter.
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10
Place a wire cake rack on a rimmed baking sheet.
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11
Pour enough oil into a large skillet to come halfway up the sides.
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12
Heat over high heat until the oil reaches 360F on a deep-frying thermometer.
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13
One at a time, holding the blossom by the stem, dip the blossom into the batter and remove, letting excess batter drip back into the bowl.
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14
There should be only a light coating of batter.
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15
Place in the oil and fry, turning once, until golden brown, about 2 minutes.
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16
Fry the blossoms in batches to avoid crowding them in the skillet.
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17
Using a wire skimmer, transfer the blossoms to the cake rack to drain.
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18
Serve hot.
