Ingredients:

150 g (5 oz) flour

Salt and Pepper

Pinch of nutmeg

2 T. olive oil

2 egg yolks

6 T. white wine

6 T. water

16 courgette blossoms

Oil for deep-frying (1/2 vegetable oil and ½ extra-virgin olive oil)

Stuffing (optional)

1 c. Ricotta cheese

1 T. fresh basil, minced

½ t. Marjoram

¼ t. Garlic salt

1 egg, beaten

Directions:

To make the batter, add flour, salt, pepper, nutmeg, oil and egg yolks in a bowl and beat well.  Add the wine and water gradually until the batter has a light, creamy consistency (you might need a little extra liquid).  Set aside to rest so the flour particles can swell for about 30 minutes.

Detach the green leaves from the blossoms, but leave the stems intact for holding.  Remove stamens.  To prepare stuffing, combine all ingredients in a bowl and blend with a spoon.  Gently open each blossom and stuff with 2-3 tablespoons of filling.  Close flower petals and dip the flowers in the batter. Fry in hot oil until golden.  Serve hot and crisp.