Stuffed Squash Blossoms
Ingredients
- Neutral oil like canola, for frying
- 1 cup whole-milk ricotta
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 12 zucchini blossoms
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Sea salt, for seasoning
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