Fried Squash Blossoms with Ginger, Shiso & Ricotta Filling Recipe (with Video)

Prepping the squash blossoms
1. Remove the inner stamen/pistil from the squash blossoms.
Preparing the batter
1. Combine dry ingredients in a bowl.
2. Then whisk in soda. The batter should be loose, add more soda if necessary.
3. Salt to taste and rest covered in the fridge.
Creating the filling
1. Mix all the ingredients in a bowl.
Filling the blossoms
1. Add filling to a piping or large ziplock bag.
2. Cut the tip and pipe into each zucchini flower, being careful not to overfill.
3. Lightly crimp the end, helping to close the flower.
Deep frying the blossoms
1. Preheat oil to 375 degrees.
2. Batter the blossoms individually, putting them directly into the oil after battering. Drag them in the oil a bit as you lay them in and don't overcrowd the pot.
Garnishing the blossoms
1. Garnish with salt, shiso, and pepper flakes.