Fried, Stuffed Squash Blossoms

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh chives finely
• 1 tablespoon anchovies finely chopped drained
• 1/3 cup fresh breadcrumbs
• 1 clove garlic crushed
• 3/4 cup all purpose flour
• 1 cup soda water cold
• 1 tablespoon lemon juice
• 16 squash blossoms
• olive oil for deep-frying
• sea salt flakes
• lemon wedges

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, chives, anchovies, fresh breadcrumbs, garlic, flour, soda water, lemon juice, blossoms, olive oil, salt, lemon wedges

Taken from www.yummly.com/recipe/Fried_-Stuffed-Squash-Blossoms-1408765 (may not work)