Stuffed Fried Squash Blossoms

Instructions

1. Prepare and clean the blossoms Trim the stems from **14 to 16 squash blossoms** and gently remove the stamens inside each blossom. Lightly rinse the **14 to 16 squash blossoms** under cool water to remove any dirt or debris, then place them on paper towels or a clean kitchen towel to dry completely.
2. Chop garlic and herbs On a cutting board, finely mince **2 cloves garlic**, then finely chop **6 large fresh basil leaves** and **1 tablespoon fresh mint, dill, or chives**. Transfer the **2 cloves minced garlic**, **6 chopped basil leaves**, and **1 tablespoon chopped herbs** to a medium mixing bowl.
3. Mix the ricotta filling To the bowl with the aromatics, add **3/4 cup whole-milk ricotta cheese**, **1/2 cup cheese of your choice** (such as grated Parmesan, crumbled goat cheese, or shredded mozzarella), **1 large egg**, **1 tablespoon lemon juice**, **1/2 teaspoon kosher salt**, and **1/4 teaspoon freshly ground black pepper**. Whisk or stir until the ricotta mixture is smooth and all ingredients are fully combined.
4. Stuff the squash blossoms Spoon the ricotta filling into a piping bag or a large zip-top bag and snip off the tip. Gently open each of the **14 to 16 squash blossoms** and pipe **1 to 1 1/2 tablespoons of ricotta filling** into the center, filling to just below where the petals begin to separate. Twist the open ends of the blossoms lightly to help keep the **3/4 cup ricotta and cheese filling** from leaking out.
5. Heat the oil for frying Pour **1 1/2 cups vegetable oil** into a large heavy-bottomed skillet, creating about a 1/2-inch depth. Heat the **1 1/2 cups vegetable oil** over medium-high heat until it reaches **375°F**. You can test the temperature by dropping in a small bit of batter later; it should sizzle immediately.
6. Make the light batter In a medium bowl, whisk together **3/4 cup cold seltzer, club soda, or light-colored beer**, **1/2 cup all-purpose flour**, and **1/2 teaspoon kosher salt** until you have a smooth, thin batter. Keep the **3/4 cup cold liquid** as cold as possible so the batter stays light and crisp when fried.
7. Dip blossoms in batter Working in batches of 5 to 6 at a time, hold each stuffed blossom by the twisted end and dip it into the batter so that the entire blossom is coated with the **flour and seltzer batter**. Let any excess **batter** drip back into the bowl before frying.
8. Fry until crisp and golden Carefully place the battered blossoms into the hot **vegetable oil** in batches, making sure not to crowd the pan. Fry each blossom for about **2 minutes per side**, turning once, until the **batter from 3/4 cup liquid and 1/2 cup flour** is crisp and deep golden-brown and the **cheese filling** is hot. Use a slotted spoon to transfer fried blossoms to a paper towel–lined plate to drain.
9. Serve hot Serve the **stuffed fried squash blossoms** immediately while they are hot and crispy. Sprinkle with a little extra **kosher salt**, chopped **fresh basil or herbs**, or a squeeze of **lemon juice** if desired.