Lemon & Ricotta-Filled Zucchini Flowers

• 1 cup ricotta cheese
• 2 tbsp finely grated Parmesan cheese
• 1 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh mint
• 2 tbsp toasted pine nuts
• 12 None zucchini flowers with zucchini attached
• 3/4 cup flour
• 2/3 cup rice flour
• 1/2 tsp baking powder
• 1 large egg
• 1 1/4 cups chilled club soda
• None None Vegetable oil, for deep-frying
• 1 medium lemon, cut into wedges

1. Combine ricotta, Parmesan, lemon peel and juice, mint and pine nuts in a medium bowl.
2. Carefully open zucchini flowers, taking care not to tear the petals; remove and discard the yellow stamen inside. Fill with ricotta mixture, twisting the tips of the petals to enclose filling.
3. For the tempura batter, reserve 1 tbsp flour. Sift remaining flour with rice flour and baking powder into a large bowl. Stir in egg and club soda until just combined. The batter will still have lumps. Add reserved flour only if the batter seems too thin.
4. Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350u0b0F (or until a cube of bread turns golden in 10 seconds). In batches, dip flowers in the batter, allowing excess batter to drain off. Deep-fry flowers, in batches, until lightly browned and crisp. Drain on paper towels. Season with salt.
5. Serve immediately with lemon wedges.

ricotta cheese, parmesan cheese, lemon peel, lemon juice, fresh mint, nuts, flowers with, flour, rice flour, baking powder, egg, club soda, vegetable oil, lemon

Taken from recipes-plus.com/api/v2.0/recipes/37120 (may not work)