Ingredients

• 8–10 fresh zucchini blossoms

• 1 ball burrata cheese, torn into small pieces

• 1/2 cup all-purpose flour

• 1/2 cup sparkling water (or regular cold water)

• 1 egg (optional, for thicker batter)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Oil for frying (vegetable or canola)

• Lemon wedges (for serving)

• Flaky salt (optional, for finishing)

Instructions

1. Prepare the blossoms

Gently inspect each zucchini blossom and remove the stamen inside without tearing the petals.
Rinse lightly if needed and pat dry carefully.

2. Stuff with burrata

Open each blossom slightly and fill the center with a small piece of burrata.
Twist the petals gently to close and seal the filling inside.

3. Make the batter

In a bowl, whisk together:

• All-purpose flour

• Sparkling water (or cold water)

• Salt and pepper
  If you want a thicker, richer batter, whisk in one egg.
  The batter should be light and slightly runny.

4. Heat the oil

Pour oil into a frying pan to about 1 inch depth.
Heat over medium-high until it reaches 350°F (175°C), or until a drop of batter sizzles instantly.

5. Coat and fry

Dip each stuffed blossom into the batter, letting the excess drip off.
Carefully place into the hot oil.
Fry 1–2 minutes per side, until the blossoms turn crisp and golden.

6. Drain and finish

Transfer the fried blossoms to a paper towel-lined plate to drain.
Sprinkle with flaky salt if desired.

7. Serve

Serve immediately with fresh lemon wedges.
They’re best eaten hot and crispy.