We're so ready for zucchini blossom season.
4 ounces fresh mozzarella cheese, cut into 8 stripsOlive oil, for fryingUsing tweezers or a small, sharp knife, carefully remove and discard pistil from each zucchini blossom. Trim stems to about 1 1/2 inches. Place mozzarella and prosciutto strips on a paper towel–lined baking sheet. Sprinkle mozzarella with 1/4 teaspoon salt. Let stand 10 minutes.Pat mozzarella and prosciutto strips with paper towels to remove excess moisture.
Pour olive oil to a depth of 1/4 inch in a large cast-iron skillet; heat over medium-high to 350°F. Whisk together egg and 1/4 teaspoon salt in a medium bowl. Stir together flour and baking powder in a small bowl. Gradually whisk half of flour mixture into egg mixture. Add remaining flour mixture alternately with seltzer water, whisking until batter is smooth.Dip 4 stuffed zucchini blossoms into batter, coating completely and allowing excess to drip off.
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