Ricotta Stuffed Zucchini Blossoms Recipe

In a bowl, combine the ricotta, pecorino, egg, basil, salt, and pepper, stirring until everything is well mixed. Transfer this filling to a pastry bag with a small tip, or use a plastic bag with one corner snipped off.

Gently open each blossom and pipe in just enough filling to fill the lower part of the flower. Twist the top of the blossom to seal it closed. Be careful not to overfill, as this can cause the filling to leak out during cooking. Set the filled blossoms aside and get a large pot ready for frying.

Pour 2 to 3 inches of canola oil into the pot and heat it over medium-high heat. To check if the oil is ready, carefully drop a small bit of batter into it: if it sinks, the oil isn't hot enough; if it floats to the top and small bubbles form around it, you're good to go.

While the oil heats, whisk together the flour, water, and a pinch of salt and pepper in a bowl to make your batter. Holding each filled blossom by its stem, dip it into the batter to coat, then carefully lower it into the hot oil. Fry for just a couple of minutes, until the batter is lightly golden.