I've always wanted to try these...

While it almost seems a sin to deep fry such a delicate thing the result is worth it because they remain just as delicate to eat. The batter coats the flowers ever so lightly but still has a satisfying crunch when you bite into its warm, creamy centre.

Ricotta & Garlic-stuffed Zucchini Blossom Recipe

12 zucchini blossoms
1 cup of ricotta cheese
1 large free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano
1 clove of garlic, minced
4 fresh sweet basil leaves, finely chopped
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil

Method:

Step 1: Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg and sea salt.

Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.

Step 3: Slice the stems off the male flowers. If you need to clean the flowers, gently wipe them with a damp paper towel.

Step 4: Slice the baby zucchinis into strips ensuring the head is still attached to the flower.

Step 5: Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside. 

Step 6: Gently open the petals. It may take a few tries as they can be entwined. 

Step 7: Remove the pistil by snipping it off with some scissors.

Step 8: Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.

Step 9: Twist the top of the petals together to close the flowers.

Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off. 

Step 12: Test the oil to see if its ready by dropping a little batter in. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes. 

Step 13: Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.