Stuffed Zucchini Flowers

For a beautiful summery treat, it’s hard to top delicate zucchini flowers, first stuffed with a creamy filling, then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.

12 large zucchini blossoms

¾ cup fresh whole-milk ricotta (see Cook's Note)

¼ cup grated low-moisture mozzarella (about 1 ounce)

2 tablespoons grated Parmesan

2 tablespoons chopped fresh basil

1 teaspoon lemon zest

Kosher salt

Vegetable oil, for frying

1 ¼ cups all-purpose flour

¼ teaspoon baking powder

1 ½ cups chilled plain seltzer

Warm marinara, for dipping

Directions at foodnetwork.com

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