Zucchini Flowers Stuffed with Ricotta

Serves: 4-6
Prep time: 20-25 minutes
Cook time: 10-15 minutes

Ingredients

Remove the stems inside the zucchini flowers.
In a bowl, mix the ricotta, lemon zest, and basil. Season with salt and pepper, and mix well.
Place the ricotta mixture into the zucchini flowers. Add a cube of mozzarella cheese in the center. Close the flower petals well.
In a bowl, prepare the batter; mix the egg, flour, cornstarch, and sparkling water. Season with salt and pepper.
In a deep skillet, over high heat, add a generous amount of olive oil.
Just before frying the zucchini flowers, add 1 to 2 ice cubes to the batter to keep it very cold.
Once the oil is hot, dip the zucchini flowers in the batter. Add them to the hot oil.
Lower to medium heat to prevent the oil from getting too hot. Cook for 2 to 3 minutes on each side or until the fritters are golden and crispy.
Remove and place on absorbent paper. Add salt and serve.