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Ricotta cheese Parmesan cheese lemon basil salt zucchini blossoms flour baking powder water vegetable oil Lemon Slices For
Viewed: 8 - Published at: 7 years agoIngredients
- 1 cup Ricotta Cheese
- 1/4 cups Parmesan Cheese
- 1 whole Lemon, Juiced And Zested
- 1/4 cups Chopped Basil
- Salt And Pepper, to taste
- 12 whole Medium Zucchini Blossoms
- 1- 1/2 cup Flour
- 1 Tablespoon Baking Powder
- 1- 1/2 cup Soda Water
- Vegetable Oil, For Frying
- More Lemon Slices For Serving
Method
- In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste.
- Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place.
- Set aside.
- In another bowl mix together the flour and baking powder, then carefully whisk in the soda water.
- Set aside.
- In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering.
- Dip the flowers in the flour mixture and turn them to coat completely.
- Fry in batches for 2 minutes per side until golden and crispy.
- Remove to a plate lined with paper towel and immediately season generously with salt.
- Wait a minute to pop one of these in your mouth, dont be like me and scorch off all of your taste buds because you are impatient.
- Serve with lemon slices to spritz over top.
- Enjoy!
