Ingredients

• 12 baby zucchini with blossoms attached
• 2/3 cup whole-milk ricotta (preferably fresh)
• 2 ounces coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
• 1 large egg yolk
• 1/2 teaspoon dried oregano, crumbled
• About 1 cup extra-virgin olive oil
• Special equipment: a deep-fat thermometer

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Instructions

1. Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
2. Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
3. Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.