In a deep skillet, heat about 1 inch of oil to 360 degrees F.

Gently open up the flowers and remove the stamen from inside of each (it looks like a little yellow stick). Combine the ricotta, mozzarella, parmesan, pecorino and parsley in a small bowl and mix until smooth. Season with salt and red pepper flakes. You can spoon the filling into the flowers or transfer the filling to a zip top bag, snip an end off and pipe it in (which is a little neater.) Either way, fill all of the flowers and twist the ends to close them up.

Whisk the flour, baking soda and ½ teaspoon salt in a large bowl. Whisk in enough seltzer (start with 1 1/4 cup) to make a smooth batter slightly thinner than pancake batter.

Fried Zucchini Flowers

Ingredients

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