Battered Baby Zucchini with Ricotta-Stuffed Squash Blossoms
The delicate blossoms are stuffed with ricotta and lightly coated in a beef batter before being fried until the baby zucchini are tender and the squash blossoms stuffing is melty.
In a medium bowl stir together the ricotta, lemon zest, lemon juice, chives and basil until combined. Add to a piping bag fitted with a medium round tip. Pipe the filling into the squash blossoms.
In a small bowl stir the flour together with salt and pepper. Whisk in the beer until combined.
Heat enough oil in a medium, heavy-bottomed skillet to fill it 1½-inches of the way up. Heat the oil until reached 350ºF (180ºC) then gently dip the squash blossoms and baby zucchini in the batter. Fry on all sides until golden brown, about 10 minutes.
Carefully use tongs to remove them to a paper towel-lined plate to drain. Serve immediately.