Stuffed Zucchini Blossoms with Cheeses

• • 40-45 zucchini blossoms
• • Plenty of oil for frying

For the Filling

• • ½ kilo unsalted ricotta (myzithra)
• • 1 cup (100g) grated halloumi
• • 1 package (200g) feta cheese
• • 1 level teaspoon dried oregano
• • 1 pinch of pepper
• • 4 eggs

For the Batter

• • 2 1/2 cups sparkling soda water or beer
• • 1 2/3 cups all-purpose flour
• • ½ cup cornstarch
• • 1 teaspoon salt
• • 1 teaspoon dried oregano

1. 1. Gently rinse the blossoms under cold water and let them dry. Prepare the batter: In a bowl, combine the flour, cornstarch, salt, and oregano, and mix. Slowly pour in the sparkling soda water and stir. Place the batter in the fridge for 30 minutes.
2. 2. In a bowl, crumble the ricotta (myzithra) and feta, then add the halloumi, oregano, pepper, and eggs. Mix well.
3. 3. Stuff the blossoms with a teaspoon of the cheese mixture and fold the petals inward, securing the filling inside. Fill all the blossoms.
4. 4. Place a small saucepan on the heat and fill it halfway with vegetable oil. When the oil is hot, dip the stuffed blossoms into the chilled batter and fry for about 10 minutes, or until golden brown. Be careful not to overcrowd the pan, as this will lower the oil temperature and prevent them from becoming crispy.
5. 5. Remove them and place them on absorbent kitchen paper.