• 16 to 20 zucchini blossoms

Filling

• 1½ cups (about ¾ pound) ricotta cheese
• 6 tablespoons grated Parmesan cheese
• 1 egg
• ¼ cup chopped fresh herbs such as basil, marjoram, and/or flat-leaf parsley
• Salt and freshly ground black pepper

Batter

• 2 eggs
• 2 cups (all-purpose) flour
• Salt and freshly ground black pepper
• 2 cups ice water or chilled club soda, or as needed
• Olive oil for deep-frying
• Coarse salt

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 3 inches into a deep sauté pan or saucepan and heat to 350°F. Holding a blossom by the stem end, gently dip it into the batter. Let the excess batter drain away, then quickly and carefully drop the blossom into the hot oil. Repeat, adding only a few blossoms at a time, as you do not want to crowd them in the pan. Fry, turning gently as necessary, until golden on all sides, about 4 minutes. Using a wire skimmer, transfer to paper towels to drain briefly. Repeat with the remaining blossoms. Sprinkle with coarse salt and serve immediately.