In a bowl combine ricotta cheese, basil, garlic, lemon zest, and salt to taste.

With a spoon gently stuff the zucchini blossoms. Be very gentle, as the blossoms are delicate and break easily. The amount is about a tablespoon, but it will vary depending on the size of the zucchini flower.

Sift the flour and whisk in the seltzer water. You will want the batter to be smooth, but don’t over whisk. If the batter is too watery add more flour or if it’s too thick you can add more seltzer water.

In a cast iron skillet or frying pan heat about 2 inches of oil over medium heat.

Once the oil is hot, one at a time, submerge the zucchini blossoms in the batter, shake off any excess batter, and gently lay it in the heated oil. Do not overcrowd the pan. Cook until they’re golden brown on both side. Try to only flip the zucchini blossoms once because they can easily fall apart.

Transfer the golden brown zucchini blossoms to a plate with paper towels, this will allow for the oil to drain. Salt to taste and drizzle balsamic glaze. Try to eat them immediately.