40 Min

• 1/4 cup All-Purpose Flour
• 1/4 cup Warm Water
• 1 Egg
• ⅓ cup Ricotta
• 1/4 Shallot, finely chopped
• 1 Tbsp Herbs, such as Parsley, finely chopped
• ½ Lemon, zested
• 6 Zucchini Flowers
• Oil for pan-frying
• Sea Salt and Freshly Cracked Black Pepper
• Flaky Sea Salt

Place flour in large bowl. Add a sprinkle sea salt and pepper. Whisk until well blended. Add water and whisk until mixture is smooth. Set aside and let stand. Just before dipping flowers into batter, whisk in one egg.

Place ricotta, shallot, and herbs in medium bowl and mix with fork until blended. Season with sea salt and pepper. Using small spoon, place small amount of ricotta mixture inside each flower, at base. Twist petals so stuffing is held safely inside. Place on baking sheet. Repeat until all flowers are stuffed.

Heat large, heavy-bottomed skillet over high heat. Add enough oil to come ¼-inch up sides of pan. When oil is hot, quickly dip each flower in batter and add to pan. Fry 2 to 3 minutes until deep-golden in color. Flip flowers and continue to fry 1 to 2 minutes until deep-golden on other side. Remove from pan and drain on paper towels. Sprinkle with flaky sea salt and serve immediately since they will become soggy as they cool.