Fried, Stuffed Squash Blossoms

• 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

1. 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.
2. Heat the oil in a deep-fryer, large wok or deep saucepan to 350u0b0F.
3. 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.
4. 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.

ricotta cheese, parmesan cheese, fresh chives, anchovies, fresh breadcrumbs, clove garlic, flour, cold soda water, lemon juice, blossoms, olive, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21000 (may not work)