Ricotta Stuffed Zucchini Flowers

Directions

1. 1

   Combine ricotta with honey and chili flakes.

2. 2

   Transfer to ziplock bag and squeeze into one corner twisting the bag and then cut off the tip so you can pipe it out.

3. 3

   Fill each flower gently twisting the edges to seal it.

4. 4

   Heat oil to 375°F.

5. 5

   Combine flour, salt and club soda into a batter and lightly dip stuffed flowers transferring them immediately to oil.

6. 6

   Fry for 1-2 minutes in batches, agitating occasionally until lightly golden.

7. 7

   Remove to wire rack and season immediately with flaky salt.

8. 8

   Serve right away.