10-12 zucchini blossoms
¾ cup ricotta cheese
½ cup grated feta cheese
½ teaspoon lemon zest
1 tablespoon hot water
1 cup flour
1 cup club soda
Pinch of kosher salt
Pinch of finely ground black pepper
1 cup grape seed oil for frying
In a small bowl, using the back of a fork, whisk together ricotta and feta cheese, lemon zest, hot water, a pinch of salt and pepper until smooth. Spoon into a plastic freezer bag and push filling into one corner. Snip off the end of the plastic slightly so the filling can stream through.
Carefully open each squash blossom and pipe in about 1-2 tablespoons of filling into the center. Close together petals and gently twist at the top to seal. Repeat with all blossoms.
In a medium bowl, whisk together flour and club soda and season with a pinch of salt.
In a large sauté pan, bring oil up to about 300 degrees F over medium heat. Oil should begin to shimmer when ready to fry.
Dredge each blossom in batter and shake off excess.
Carefully place each blossom in hot oil and fry for a few minutes on each side until golden brown. Remove from oil using a slotted spoon or spider and place on a plate lined with paper towel.
Sprinkle with a pinch of salt and serve immediately.