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Olive oil for frying
1 1/4 C flour
1 tsp sea salt
340 ml chilled pilsner or lager beer or club soda
2 dozen Zucchini blossoms (stamens removed)
1 1/2 C Myzithra cheese
2 tbsp freshly chopped mint
1 tsp grated lemon zest
salt & freshly ground pepper

Cooking process:
Combine the myzithra, mint, lemon and s&p in a bowl. Using a spoon, carefully fill each blossom with about 1 tbsp of the mixture, then dip in batter (as below) and fry (as below)
For Batter: Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome- don't overwhisk or batter will deflate). Meanwhile in a large pot, heat about 5 cm oil over med heat until a deep-fry thermometer reads 350. One by one, dredge the blossoms in batter, shaking off excess; gently lay them in the oil without crowding the pan. Cook flipping once until golden brown, 2-3 minutes total. Drain on paper towels. Sprinkle with sea salt.

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