Stuffed Squash Blossoms

Ingredients

• 1/2 cup all-purpose flour
• 3/4 cup seltzer water
• 1/2 teaspoon kosher salt (Diamond Crystal brand)
• 3/4 cup ricotta cheese
• 1/3 cup pecorino romano cheese, (freshly grated)
• 2 cloves garlic, (grated)
• 1 tablespoon fresh basil, (finely chopped)
• 2 1/2 teaspoons fresh mint, (finely chopped )
• 1/2 lemon, zested
• 1 teaspoon lemon juice
• kosher salt and pepper, (to taste )
• Avocado oil for frying
• Maldon salt flakes
• Lemon wedges, (for serving)

Instructions

1. 1

   Add flour, seltzer water and salt to a mixing bowl and mix just until combined. Cover and place in the refrigerator until ready to use.

2. 2

   Next, add ricotta, pecorino, lemon juice and zest, grated garlic, mint, basil, salt, and pepper to a bowl and mix well.

3. 3

   Place filling in a ziplock bag and remove the bottom ¼ inch with scissors.

4. 4

   Hold a blossom in one hand and carefully pipe the filling into the blossom. For smaller blossoms, pipe 1-2 teaspoons and up to 1 tablespoon for larger blossoms. Leave the top 1 inch unfilled.

5. 5

   Carefully twist the top of the blossom until it comes together. Place on a plate and repeat.

6. 6

   Heat oil in a skillet over medium heat. Once oil gets hot, prepare to dip and fry squash blossoms.

7. 7

   Give the batter and quick stir. Hold squash blossoms by the stem and gently dredge into the batter, allowing excess to drip off. Place in oil and fry on each side until golden. Cook in batches of 6 to keep from overcrowding.

8. 8

   Place on a paper towel-lined plate. Top with maldon salt flakes and a squeeze of lemon.