Fried Zucchini Blossoms Stuffed With Cashew Ricotta

Directions

1. Carefully peel back the petals on the flowers and stuff with one or two teaspoons of "ricotta" each. This can be done up to 30 minutes before coating and frying them.

2. Prepare the flour and water coating for the flowers by mixing the cold water, flour, and baking soda. (If you are not vegan, you can replace the water with a single egg.)

3. Very carefully, avoiding splashing any oil, heat the oil (enough to be around 1/2-inch deep) in a frying pan or wok until it sizzles when you drop a tiny bit of flour-water mixture in to test.

4. Once the oil is hot, dip a ricotta-stuffed flower in the flour and water mixture until coated, and place it in the hot oil. Repeat with the other flowers, but be careful not to crowd the pan – you will need to fry these in batches!

5. Allow the flowers to fry for 2-3 minutes, until they are just crisp on the bottom, then flip over and cook for another 1-2 minutes.

6. Once the flowers are crispy, remove to a plate coated in a paper towel (place another plate upside down on top of the flowers if needed to keep them warm), and fry the other batches of flowers.

Eat while they are crispy and warm.