When I was in Rome last year I spent a day cooking with Daniela del Balzo in her beautiful home. Of the many dishes we prepared for lunch these fried zucchini blossoms were my favorite. I had always wanted to make them. The season for them in New York is way too short, and like many vegetables they never come close in size or shape to those found in Rome. We purchased these at the Testaccio Market and stuffed them with mozzarella and achovies, which melted together into sublimely-salty-softness.
One of the keys to the crispy light crust is the use of carbonated water in the batter. Daniela taught me to spoon the hot oil over the blossoms before turning them over in order to hold their form. They were among the best things I've ever tasted.