Squash blossoms have a mild squash flavor when cooked.
1/2 cup Ricotta Cheese
1/2 tablespoon chopped mint
1/4 teaspoon lemon zest
salt & pepper to taste
12 oz chilled pilsner, lager-style beer or club soda
6-10 squash blossoms
1 1/4 cups all purpose flour
Directions for STUFFING
To fill about 8 flowers, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a small spoon, fill each blossom with about 1 Tbsp. ricotta mixture.
Directions for BLOSSOMS
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, dredge 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 sea salt and devour while hot.