Stuffed Squash Blossoms

12 fresh squash blossoms

1 cup ricotta

1/2 cup feta, crumbled

1 tbs finely chopped parsley

1/2 tsp lemon zest

1 large egg, beaten

kosher salt/fresh ground pepper

oil for deep frying

Mix together ricotta, feta, parsley and lemon zest. Fold in egg. Season. Using a piping bag (no tip is needed), fill squash blossoms about 1/2 full with mixture. Dip each filled blossom in tempura batter. Deep fry in hot canola oil until lightly golden. Remove from oil and drain on paper towels. Serve immediately.

tempura

1/2 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking soda

1 tsp baking powder

1 tsp sugar

1/2 tsp kosher salt

1 large egg

2/3 cup iced soda water

Whisk together flour, cornstarch, baking soda, baking powder, sugar and salt. Beat together egg and water. Add to dry ingredients and stir until mixed.