Ricotta and Mint Stuffed Zucchini Blossoms

INGREDIENTS

1 cup ricotta

1 tablespoon freshly chopped mint

1/2 teaspoon grated lemon zest

Diamond Crystal Salt Co.^™ Kosher Salt

Freshly ground black pepper

Zucchini blossoms

Vegetable oil (for frying)

1 1/4 cups all-purpose flour

1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt

12 ounce chilled Pilsner, lager-style beer, or club soda

Zucchini blossoms (stamens removed; about 2 dozen)

Diamond Crystal Salt Co.^™ Sea salt

DIRECTIONS

To 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 Tbsp. ricotta mixture.

Zucchini blossoms

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. 

Combine flour and salt in a medium bowl, then whisk in beer until almost smooth. 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. 

Recipe adapted from Bon Appetite