If you're planting a vegetable garden this year, you have something to look forward to! This is a summer favorite of ours… savory stuffed zuchinni blossoms with a dash of CBD. Be sure to pick the blossoms early in the morning when they're open, they'll be easier to stuff.
- 1 cup ricotta
- 1 tablespoon freshly chopped mint
- 1/2 teaspoon grated lemon zest
- 3ml of CBD drops (roughly thhree droppers full)
- Kosher salt
- Freshly ground black pepper
- zucchini blossoms
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 ounce chilled club soda
- About 20 Zucchini blossoms
- Sea salt
Combine ricotta, mint, lemon zest and CBD drops in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture. In a large pot, heat about 2” oil over medium heat until a deep-fry thermometer reads 350°.
Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.