Zucchini Flowers Stuffed with Ricotta

Instructions

1. Carefully wash the zucchini flowers under cold water. Gently remove the pistils and stamens from inside the flowers, taking care not to tear the petals. Pat them dry with a paper towel.
2. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until smooth. Fill a piping bag or a plastic bag with the ricotta mixture.
3. Fill each zucchini flower with the ricotta mixture using the prepared bag. Gently twist the top of the petals to seal the filling inside. Be careful not to overstuff.
4. Prepare the batter by whisking together flour and sparkling water in a bowl until smooth. The batter should be thick enough to coat a spoon. Add more flour or water if necessary.
5. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Tip: Use a kitchen thermometer to check the oil temperature or drop a small piece of bread into the oil; it should sizzle immediately.
6. Dip each stuffed zucchini flower into the batter, ensuring it’s well-coated. Let any excess batter drip back into the bowl.
7. Carefully place the coated flowers into the hot oil, frying them in batches. Cook each side for about 2-3 minutes until golden and crispy. Use a slotted spoon to remove from oil and place on paper towels to drain excess oil.
8. Serve hot with lemon wedges on the side. Squeeze lemon juice over the fried zucchini flowers for a fresh, tangy kick.