Fried Zucchini Flowers

Rinse the zucchini blossoms in a bowl of cold water and dry on paper towels.

Melt the butter in a small pan over medium low heat, add shallot and saute until soft, about 1 minute.

Add peas and cook until soft 7-8 minutes. Add chopped tarragon, salt and pepper to taste and remove from heat.

Pulse the peas in the food processor, until they are chopped fine. Add ricotta cheese, and pulse to combine, add a bit more salt if needed.

Use a pastry bag (or a Ziploc bag with the corner cut off) to fill the flowers with the ricotta mixture.

Heat 2 inches of canola or vegetable oil in a large pot to 375 degrees.

Whisk together the flour and club soda with a pinch of salt in a medium bowl until combined.

Dip half the filled blossoms in the batter and coat them to cover.

When the oil is hot, fry the battered zucchini blossoms for about 5-6 minutes, until lightly browned.

Drain the zucchini blossoms on paper towels, and sprinkle with salt.

Repeat with the second half of the stuffed blossoms and serve immediately as an hors d’oeuvre.