Fried, Stuffed Squash Blossoms - cooking recipe

Ingredients

1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh chives
1 tbsp finely chopped drained anchovies
1/3 cup fresh breadcrumbs
1 None clove garlic, crushed
3/4 cup all purpose flour
1 cup cold soda water
1 tbsp lemon juice
16 None squash blossoms
None None olive or vegetable oil, for deep-frying
None None lemon wedges and sea salt flakes, for serving

Preparation

Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl and season to taste with pepper. Spoon the mixture into a piping bag with a large plain tube. Open the squash blossoms and remove the stamens from the center with a teaspoon and discard. Pipe cheese mixture into flowers, twist petal tops to enclose filling.
Heat the oil in a deep-fryer, large wok or deep saucepan to 350\u00b0F.
Meanwhile, to make batter, sift flour into a bowl, add soda water and lemon juice. Mix quickly with a fork. The batter will still be lumpy. Dip the squash blossoms into the batter; drain away excess.
Deep-fry the blossoms, in batches, for about 2 to 3 minutes or until lightly golden and crisp. Drain on a wire rack over a tray. This will help to keep the blossoms crisp. Serve immediately with lemon and a little sea salt. You can keep them warm in a low oven for a few minutes, if necessary.