STUFFED ZUCCHINI BLOSSOMS FRITTERS
12 zucchini blossoms
2 tablespoons of breadcrumbs
4 tablespoons grated parmeggiano
3/4 cup herb ricotta(I used fresh lemon balm and mint, chopped fine)
splash of cream to keep it all together
salt and pepper to taste
Mix well, then fill the flowers and gently wrap them closed
1/2 cup of flour with enough beer to make a thick batter.
Pour a little at a time until it has the consistency of cream.
Dip the flowers in the beer batter and then put them straight into a very hot pan with a good layer of grapeseed or sunflower oil. Fry until golden brown and delicious! Sprinkle with salt as soon as they come out of the oil. Serve with fresh lemon juice :)