Fried Stuffed Zucchini Blossoms

1. 1

   To make the batter, using a fork, stir the flour and salt in a bowl to combine.

2. 2

   Gradually whisk in the club soda to make a batterthere should be a few lumps of flour.

3. 3

   Let stand 10 minutes to thicken slightly.

4. 4

   Using a small knife, cut a slit down the side of each zucchini blossom, and remove the pistil from inside each blossom.

5. 5

   (If a blossom tears, dont worry.)

6. 6

   Mix the ricotta, basil, and garlic in a small bowl and season with salt and pepper to taste.

7. 7

   Using a small spoon (a demitasse spoon works well), insert a heaping spoonful of the ricotta mixture inside each blossom through the slit.

8. 8

   Be sure that the cheese filling is completely enclosed by the blossom.

9. 9

   Transfer the blossoms to a platter.

10. 10

    Place a wire cake rack on a rimmed baking sheet.

11. 11

    Pour enough oil into a large skillet to come halfway up the sides.

12. 12

    Heat over high heat until the oil reaches 360F on a deep-frying thermometer.

13. 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.

14. 14

    There should be only a light coating of batter.

15. 15

    Place in the oil and fry, turning once, until golden brown, about 2 minutes.

16. 16

    Fry the blossoms in batches to avoid crowding them in the skillet.

17. 17

    Using a wire skimmer, transfer the blossoms to the cake rack to drain.

18. 18

    Serve hot.

* Per serving · 4 servings · Values may vary.