Stuffed Zucchini Blossoms

Directions

Stuffing

1To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture.


Zucchini Blossoms

1In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350° F. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't over-whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.