Fried zucchini flowers stuffed with cheese

Ingredients:

• 12 large zucchini flowers
• 3/4 cup fresh whole milk ricotta
• 1/4 tbsp. grated mozzarella (about 30 gr.)
• 2 tbsp. l. grated parmesan
• 2 tbsp chopped fresh basil
• 1 teaspoon lemon zest
• Vegetable oil, for frying
• 1 and 1/4 cups flour
• 1/4 tsp baking powder
• 1.5 cups chilled seltzer water
• Marinara sauce, for filing

Preparation:

1. Prepare the zucchini florets for the filling by carefully opening the petals and removing the stamens. Set the florets aside.
2. Filling:
   
   In a medium bowl, combine the ricotta, mozzarella, Parmesan, basil, lemon zest, and 1/2 teaspoon salt. Transfer to a zip-lock plastic bag and snip off a small corner.
3. Open the flower petals and pipe about 1 tablespoon of filling inside (do not overfill). Gently twist the ends of the petals to seal the filling inside. Repeat with the remaining flowers and filling.
4. In a large nonstick frying pan, add about 2.5 cm of vegetable oil and heat to 170°C (350°F). If you don't have a deep-fry thermometer, drop a piece of bread into the oil; if it sizzles and browns after a few seconds, the oil is hot. Line the pan with paper towels.
5. Batter:
   
   In a medium bowl, combine flour, baking powder, and 0.5 teaspoon salt. Add seltzer water until smooth.
6. When the oil is hot, dip the florets one by one into the batter, letting any excess batter drip back into the bowl. Place the florets in the pan, being careful not to overcrowd. Fry, turning once, until golden brown and crisp, 2-3 minutes per side.
7. Using a slotted spoon, transfer to a lined baking sheet to drain excess fat, and fry the remaining stuffed flowers in the same manner. Serve warm with marinara sauce for dipping.
   
   Note
   
   If you buy ricotta at the supermarket, add another 1-2 tablespoons, place in a sieve lined with cheesecloth, and refrigerate for a couple of hours to remove excess liquid.