Stuffed Zucchini flowers
- 2 dozen zucchini blossoms
- 1 beer
- 2 tablespoons Dukkah
- 1/2 teaspoon grated lemon zest
- 2 teaspoons salt
- 1 1/4 cups plain flour
- Oil for frying
- 1 tablespoon freshly chopped mint
- Freshly ground black pepper [/trx_list_item]
To fill about 24, combine ricotta, mint, lemon zest and dukkah in a bowl. Season with salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 teaspoon ricotta mixture.
In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. 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, cover the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with salt and devour while hot.