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Ricotta Stuffed Squash Blossoms

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Ingredients
  

  • 1/2 cup fresh ricotta
  • 1/2 tbsp chopped mint
  • 1/4 tsp grated lemon zest
  • pepper
  • 24 zucchini blossoms (stamens removed)
  • vegetable oil for frying
  • 5/8 cup cups all-purpose flour
  • 1/2 tsp kosher salt
  • 6 oz chilled Pilsner, lager-style beer, or club soda

Instructions
 

Filling

  • Combine ricotta, mint, and lemon zest in a bowl.
  • Season with kosher salt and freshly ground black pepper.
  • Using a spoon, fill each blossom with about 1 tbsp. ricotta mixture.

Batter

  • Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter).
  • One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.

Frying

  • In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°.
  • Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
  • Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.