Stuffed Zucchini Blossoms with Ricotta, Zucchini, Fresh Herbs, and Light Lemon Batter

For the Zucchini Blossoms

• 20 zucchini blossoms
• About 1 cup ricotta cheese (250 g)
• About 1 cup grated zucchini, sautéed and cooled (150 g)
• About ⅓ cup grated Parmigiano Reggiano (30 g)
• Zest of 1 lemon
• 1 small bunch mixed fresh herbs (basil, parsley, and thyme), finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• About 4 cups peanut oil, for frying (1 liter)

For the Lemon Batter

• ¾ cup plus 1 tablespoon all-purpose flour (100 g)
• 1 large egg
• ⅔ cup cold sparkling water (150 g)
• 1 tablespoon lemon juice
• Salt, to taste

1. Gently clean the zucchini blossoms by removing the inner pistil without tearing the petals. Rinse quickly under cold running water and pat dry carefully.
2. In a bowl, combine the ricotta, cooled sautéed zucchini, grated Parmigiano Reggiano, lemon zest, and finely chopped herbs.
3. Season with salt and black pepper, then mix until smooth and evenly combined.
4. Transfer the filling to a piping bag, or use a small spoon.
5. Fill the zucchini blossoms gently, being careful not to overfill them. Twist the tips of the petals lightly to close.

Prepare the Lemon Batter

6. In a bowl, whisk together the flour and egg.
7. Gradually add the cold sparkling water and lemon juice, whisking until you have a smooth, lump-free batter.
8. Season lightly with salt.

Fry the Blossoms

9. Heat the peanut oil in a deep pot or fryer to 340°F (170°C).
10. Dip each stuffed blossom into the batter, making sure it is completely coated.
11. Fry a few blossoms at a time until puffed, golden brown, and crispy.
12. Remove with a slotted spoon and transfer to paper towels to drain excess oil.
13. Serve immediately while hot and crisp.