stuffed zucchini blossoms

zucchini blossoms are only available in the summer months when zucchinis are growing in the garden. you can prepare them a number of ways but stuffed and fried is a family favorite.

10 zucchini blossoms

1 cup ricotta cheese

10, 1 inch pieces of mozzarella

1 cup flour

1 teaspoon baking soda

1 egg

1 teaspoon kosher salt

1/4 cup Peroni beer, or beer of choice

1 cup neutral frying oil

Maldon salt, for garnish

carefully open the flower and remove the pistol. keeping the flower intact. pipe or spoon a tablespoon of ricotta into the middle. add a piece of mozzarella cheese into the center and twist the flower shut. place on a dish until all ten are stuffed.

make the batter by mixing the flour, baking soda, egg, salt and beer. you should have a thick pancake batter. add more beer if needed.

heat oil in large cast iron skillet on medium heat. once oil reaches 350 degrees, carefully dip the flowers into the batter and fry on both sides until puffed and golden brown. drain on a paper towel lined plate

sprinkle with salt and serve immediately .