Sylvie’s Stuffed Zucchini Blossoms

Ingredients

• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1 ¹⁄₂ tbsp Herb & Garlic Dip Mix, or Spinach Dip Mix
• zest of 1 lemon
• Sea Salt, to taste
• Black Pepper, to taste
• 16 zucchini blossoms, gently rinsed and stamens removed
• 1 ¹⁄₄ cup soda water
• 1 cup flour, with extra for dusting
• vegetable oil, for frying

Preparation

1. In a bowl, combine filling ingredients.
2. Fill each blossom with about 1 tbsp of filling.
3. In a second medium bowl, whisk soda water into flour until just combined (a few lumps are fine).
4. In Wok, heat 2” of vegetable oil over medium heat until a deep-fry thermometer reads 350° F (175° C).
5. Lightly dust stuffed blossoms with flour and dredge, one-by-one, in batter.
6. Gently place blossoms in oil and fry in batches, 2–3 minutes, until golden-brown, flipping once. Be careful not to over-crowd Wok.
7. Place blossoms on paper towels to soak up excess oil. Season with Sea Salt and Pepper, and serve while still warm.