Zucchini flower appetizer

Ingredients:

• Neutral vegetable oil, for frying
• 1 cup whole milk ricotta
• 2 tbsp finely chopped fresh parsley
• Zest of 1 lemon
• 12 zucchini flowers
• 0.5 cups premium flour
• 2 large eggs, beaten
• Sea salt

Preparation:

1. Preheat the grill, preparing the indirect heat zone. If you have a charcoal grill, rake the hot coals to one side. If you have a gas grill, heat only one side. In a large Dutch oven or heavy-bottomed saucepan, heat about 4 inches of oil over direct heat until it reaches 350°F (175°C) on a deep-fry thermometer.
2. Combine the ricotta, parsley, and lemon zest in a large bowl. Season with salt and pepper to taste. Spoon a small amount of filling into each zucchini flower, lifting the petals around the filling and twisting to seal.
3. Season the flour with salt and pepper. Dredge the stuffed flowers in flour, dip them in eggs, and then dredge them again in flour, shaking off any excess.
4. Carefully drop the florets, a few at a time, into the oil, being careful not to overcrowd the pan. Fry until crispy and dark golden brown, 2-3 minutes.
5. Transfer the flowers to a paper towel-lined baking sheet and sprinkle lightly with sea salt. Serve immediately.