Ingredients:

  • 1 cup (250g) fresh ricotta cheese
  • 1/2 cup (15g) grated Parmesan cheese
  • 1/4 cup (5g) fresh basil leaves, finely chopped
  • 1/4 cup (5g) fresh parsley, finely chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 8 squash blossoms, cleaned and stamens removed
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 cup (240ml) sparkling water
  • Oil for frying

Instructions:

  1. Combine ricotta, Parmesan, basil, parsley, lemon zest, salt, and pepper in a mixing bowl. Mix until well combined, then transfer to a pastry bag.
  2. Gently rinse squash blossoms under cool water and carefully remove the stamens inside.
  3. Use the pastry bag or a spoon to fill each blossom with the ricotta mixture, being careful not to overstuff.
  4. In a mixing bowl, whisk together flour and sparkling water until just combined; a few lumps are okay.
  5. In a deep frying pan, heat oil over medium heat until hot enough (test with a drop of batter).
  6. Dip each stuffed blossom in the batter, allowing excess to drip off. Carefully place into the hot oil in batches, frying for about 2-3 minutes per side until golden brown.
  7. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and serve warm.