2 cups fresh zucchini blossoms, cleaned and stems trimmed

1 cup ricotta cheese

1/2 cup finely grated Parmesan cheese

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon lemon zest

1/2 cup all-purpose flour

1 cup chilled sparkling water

Vegetable oil, for frying

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Gently clean the zucchini blossoms, trim stems, and check inside for debris.
In a bowl, combine ricotta, Parmesan, basil, parsley, garlic, salt, pepper, and lemon zest until smooth.
Carefully open each blossom and spoon about 1 tablespoon of filling inside. Lightly twist the petals to close.
In a separate bowl, whisk flour and chilled sparkling water into a smooth, slightly thick batter.
Heat 2 inches of vegetable oil in a skillet or pot to 350°F (175°C).
Dip each stuffed blossom in the batter, letting excess drip off, then fry in batches for 2–3 minutes per side until golden and crisp.
Transfer to paper towels to drain excess oil. Serve warm with a sprinkle of Parmesan or herbs if desired.

Add red pepper flakes to the filling for a mild kick.

Swap ricotta for goat cheese for a tangier flavor.

Bake at 400°F for 10–12 minutes for a lighter version.

Use chilled sparkling water to keep the batter airy and crisp.

Handle blossoms gently and avoid overfilling to prevent tearing.

Best served immediately for the crispiest texture.