Yield 1 dozen
The Filling
1 c Whole Milk Ricotta Cheese
1/2 c Mascarpone Cheese
1/4 c finely grated Parmasen
1 t fresh ground Nutmeg
Salt and Pepper to taste
Mix all ingredients and set aside
The Flowers
Gently remove the stamen in each flower being especially careful not to rip the delicate petals.
The Beer Batter
2 Eggs beaten
1/2 c Flour
Beer to thin
Salt and Pepper
Mix all ingredients and set aside.
Note: You want the batter the consistency of thin pancake batter.
The Pan
Use a deep, wide, heavy bottomed skillet.
Heat 1/4 inch of cooking oil over medium heat.
The Cooking Technique
Gently fill each flower with cheese about 1/2 -3/4 full.
Lightly pinch the petals together at the top.
Dust each flower with dry flour.
Hold the flowers one at a time by the delicate top and dip them stem first into the batter.
Let the excess batter drain off before gently laying them into the oil.
Fry three to six at a time depending on the size of your pan, do not over crowd.
Cook the blossoms for about 30 seconds per side.
Drain on a paper towel.
Serve the blossoms while still warm.
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