1/2 cup water
1/2 cup beer
2 lg eggs, lightly beaten
1 cup unbleached all-purpose flour
12 zucchini blossoms (off the stem, not the flower)
olive oil for frying
salt and pepper to taste
Cut the base from the blossom and slice them in half lengthwise. Remove the pistils if desired and wash under cold running water. Thoroughly pat dry with paper towels. Heat about 2 inches of oil in a heavy skillet over high heat. When the oil is very hot, dip the blossoms in the batter and slip a few into the oil. Only fry a few at a time so as not to cool the oil. When the blossoms are lightly golden on one side turn over and repeat until the blossoms are done on both sides. Remove with a slotted spoon to paper towels to drain. Sprinkle with salt and pepper and serve hot.
To stuff the blossoms do not cut in half lengthwise. Simply remove the pistols, wash and dry thoroughly and stuff with a small amount of diced bel paese or mozzarela cheese or whatever you desire for stuffing. Try adding a small piece of anchovy to the cheese. Then twist the long parts of the flower very gently so the filling will not escape while cooking. Dip in batter and fry as above.