Fiori di Zucca - Fried Zucchine Blossoms

Makes 18-20

Canola Oil for Frying

125 Grams All Purpose or “00” Flour

1 tsp Salt

1 355ml Can Cold Light Beer or Club Soda

250 Grams Fresh Ricotta Cheese (Strained if Overly Moist)

30 Grams Grated Parmigiano or Pecorino

2-3 Stems Fresh Marjoram - Finely Chop Just the Leaves and Discard the Stem

1 Egg Yolk

Salt and Pepper to Taste

18-20 Fresh Zucchine Blossoms - Stamens Removed and Stem Trimmed

Heat about 2 inches of oil over medium heat in a large dutch oven or cast iron pot.

In a small bowl combine the flour, salt and beer. Whisk well to combine, a few little lumps are fine.

In a separate bowl stir together the ricotta, parmigiano, marjoram, egg yolk and seasoning.

Gently open the petals of the blossom and spoon or pipe in approximately 2 tsp of the ricotta filling. Pull the petals back together and gently twist at the top.

Working in batches, submerge each blossom into the batter - coating all sides and allowing the excess to drip off.

Slip into the hot oil being careful not to splash. Continue this process - allow about 6-8 blossoms in the pot at time.

Fry until golden all around. Remove to a paper towel to drain, season with flakey salt.

Continue until all of your blossoms are fried - keep the others warm in a low oven on a tray in a single layer.

Serve hot while still crispy! A little squeeze of fresh lemon juice is a nice finish.