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.