Zucchini Blossoms!

Rosedale Farms (Simsbury) Zucchini Blossoms, Lemon Ricotta with Blueberry Aigre Doux

1 cup Ricotta Cheese
¼ cups Parmesan Cheese
1 whole Lemon, Juiced And Zested
¼ cups Chopped Basil
Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms
1½ cup Flour
1 Tablespoon Baking Powder
1-½ cup Soda Water

Vegetable Oil, For Frying
Lemon Slices For Serving

Instructions: In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt.

For Blueberry Aigre Doux

1 Teaspoon of olive oil
1 shallot, finely minced
4 tablespoons balsamic vinegar
1 quart blueberries, rinsed
1/2 cup  honey
1 small branch fresh rosemary, de-stemmed, chopped fine
Salt & Pepper

Heat a pan over medium high heat and add olive oil. Sauté shallot to wilt, not brown. Add vinegar and reduce by half. Add  blueberries and honey, heat through gently to fully incorporate honey. Add the rosemary, season with salt and pepper and refrigerate overnight.