Stuffed Zucchini Blossoms
- 2 dozen zucchini blossoms (interior stamen removed)
- olive oil for frying
- fresh tomato sauce
- 1 quart whole milk ricotta cheese
- 1/2 cup grated Parmigiano Reggiano
- 20 basil leaves, chiffonade or finely chopped
- salt and pepper to taste
- 2 cups all-purpose flour
- sparkling water (approximately half of a 750 mL bottle, more or less depending on consistency)
- dash of salt
- In a mixing bowl, whisk the ricotta and Parmigiano Reggiano together until smooth.
- Fold in the basil, salt and pepper to taste.
- Place in a pastry bag with a medium tip.
- Using the pastry bag, fill each zucchini blossom up 3/4 of the way, leaving room to twist and close the end. Reserve prepared blossoms in the refrigerator for one hour.
- Prepare the batter for the blossoms by mixing 2 cups of all-purpose flour, a dash of salt and slowly adding the sparkling water until the batter is thick enough to coat the blossoms. It should have the consistency of pancake batter. If it’s too thin, simply add a touch more flour.
- Using a small deep saucepot, add enough olive oil so the blossoms have room to fry. Heat to 350° F. Gently dip the prepared blossoms two at a time into the batter holding onto the stem of the flower. Fry two at a time until golden brown.
- Remove from the pan and drain on a plate with paper towel and season with salt and pepper.
- Serve over a pool of warm tomato sauce.