Fried Zucchini Blossoms

Fit a large Dutch oven or other heavy pot with thermometer and pour in vegetable oil to come 2" up sides. Heat over medium until thermometer registers 350°. Whisk 1¼ cups all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Pour in 12 oz. chilled pilsner or other pale lager or club soda and whisk until batter is mostly smooth (some lumps are okay; don't overmix).

Working in batches, dredge 24 zucchini blossoms, stamens removed, in batter, letting excess drip back into bowl, then carefully lower into oil. Fry, turning halfway through, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with flaky sea salt.  VARIATION For stuffed zucchini blossoms: Combine 1 cup ricotta, 1 Tbsp. freshly chopped mint, and ½ tsp. finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper to taste. Using a spoon or piping bag, fill each blossom with about 1 Tbsp. ricotta mixture, then dip in batter and fry as above.