Crispy Zucchini Blossom Fritters with Lemon Basil Ricotta Dip

Ingredients

• •12 zucchini blossoms
• •1 cup all-purpose flour
• •1 cup sparkling water, chilled
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •Vegetable oil, for frying
• •1 cup ricotta cheese
• •2 tablespoons fresh basil, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon lemon juice
• •1 clove garlic, minced
• •Salt and pepper to taste

Instructions

1. 1

   Carefully inspect the zucchini blossoms for any dirt or small insects, and gently rinse them under cold water. Pat them dry with a paper towel.

2. 2

   In a medium bowl, whisk together the all-purpose flour, chilled sparkling water, salt, and black pepper until a smooth batter forms. Place the batter in the refrigerator to keep it cold while you prepare the other components.

3. 3

   In a small bowl, combine the ricotta cheese, finely chopped fresh basil, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. Mix well until smooth. Adjust seasoning to taste and set aside as the dipping sauce.

4. 4

   Heat about 1 inch of vegetable oil in a heavy-bottomed skillet or frying pan over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface, the oil is ready.

5. 5

   Dip each zucchini blossom into the chilled batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the blossom into the hot oil.

6. 6

   Fry the blossoms in batches, being careful not to overcrowd the pan. Cook each blossom for 2-3 minutes on each side, or until golden brown and crispy. Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.

7. 7

   Serve the zucchini blossom fritters immediately while hot and crispy, alongside the Lemon Basil Ricotta Dip for dipping.