Lemon Ricotta Stuffed Zucchini Blossoms

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, don’t be like me and scorch off all of your taste buds because you are impatient.

Serve with lemon slices to spritz over top. Enjoy!!