Soak the zucchini blossoms in ice water for 30 minutes to crisp them. Drain carefully and pat dry. Alternatively, gently wipe the zucchini flowers with a damp paper towel. Carefully reach inside each flower and pinch off the stamens.
To make the filling, combine the ricotta, Parmesan, egg, and herbs in a bowl. Mix well and season with salt and pepper. Spoon the filling into a pastry bag fitted with a plain tip and pipe the filling into each blossom. Pinch the tops closed and set aside.
To make the batter, whisk the eggs until blended, then whisk in the flour, salt, and pepper. Slowly add the water or club soda and whisk until smooth. The batter should just coat a wooden spoon. (If made in advance, refrigerate for up to 2 hours, then thin with more water or club soda if necessary.)
To fry the blossoms, pour the oil to a depth of
© 2001 Joyce Goldstein. All rights reserved.