Makes 8-10

FILLING

185 GRAMS GOOD QUALITY RICOTTA

1 TSP SALT

1 BALL FRESH MOZZARELLA, DICED SMALL

ZEST OF 1 LARGE LEMON

2-3 SPRIG OF FRESH FILL FRONDS, FINELY CHOPPED

BLOSSOMS & BATTER

10-12 FRESH SQUASH BLOSSOMS, STAMEN REMOVED

125 GRAMS ALL PUPOSE FLOUR

1 TSp SALT

225ML ICE COLD SPARKLING WATER

GRAPESEED OIL FOR FRYING

for the filling

*IN A BOWL, COMBINE ALL OF THE INGREDIENTS UNTIL SMOOTH. *TRANSFER TO A PIPING BAG

*GENTLY FILL EACH BLOSSOM WITH ROUGHLY 2 GENEROUS

*TEASPOONS OF FILLING. WRAP THE PETALS AROUND THE FILLING AND TWIST AT THE TOP TO SECURE. CONTINUE WITH REMAINING

for the batter

*VIGOROUSLY WHISK THE FLOUR, SALT AND WATER TOGETHER UNTIL SMOOTH. THE BATTER SHOULD BE THIN - ADD A TOUCH MORE WATER IF NEEDED

*HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT TO 325F

*GENTLY DIP EACH FILLED BLOSSOM INTO THE BATTER, USING THE

STEM AS A HANDLE

*PLACE THE DIPPED BLOSSOM INTO THE HOT OIL - WORK IN BATCHEs

*FRY FOR 2 MINUTES ON EACH SIDE OR UNTIL LIGHT GOLDEN BROWN

*REMOVE FROM THE OIL ON TO A PAPER TOWEL AND LIGHTY SPRINKLE WITH SALT

*CONTINUE WITH REMAINING BLOSSOMS

*SERVE HOT WITH A SPRITZ OF LEMON