stuffed zucchini blossoms

a delicious treat of Tuscan summer, if you are lucky to have these delicate golden flowers in garden or at local market.

• 20 fresh zucchini blossoms, with stems. carefully rinsed

for the stuffing

• 1/2 cup fresh ricotta cheese
• 2 spring onion, white part, or shallots ,chopped finely
• 2 tbs finely chopped fresh herbs (sage, summer savory, oregano, basil, thyme)
• 1 tsp lemon zest
• salt and pepper

for the batter:

• 1/2 cup flour
• 1/3 cup water
• 1 egg
• salt

1. mix the ingredients for the batter a hour ahead and chill in refrigerator
2. mix the ingredients for the stuffing.
3. cut a slit near the base of each blossom, remove the stamen.
4. use a small spoon to carefully stuff the blossom with the ricotta mixture, not too much. then slightly twist the blossom petals to close the slit.
5. heat a frying pan to high heat, heat 2 tbs oil to medium-high
6. dip each blossom in the batter, then place it in the frying pan. fill the pan but not too crowded.
7. fry the blossoms both sides about 3-4 minutes total, till golden.
8. serve immediately