STEP 1: Carefully remove the stamen from the center of each squash blossom without tearing the petals. Rinse gently if needed and pat completely dry.

STEP 2: In a medium bowl, combine the feta, mozzarella, garlic, dill, mint, and chopped pickled cherry peppers. Season lightly with kosher salt and several grinds of black pepper, then mix until evenly combined.

STEP 3: Gently open each squash blossom and fill with about 1 tablespoon of the cheese mixture. Twist or fold the petals closed to seal, taking care not to overfill.

STEP 4: Prepare the tempura batter by whisking together the egg, vodka, and chilled carbonated water. Add the flour and potato starch, stirring gently until just combined. If needed, thin with a splash of additional carbonated water. Use immediately while cold.

STEP 5: Heat 2–3 inches of neutral oil in a heavy pot to 350°F.

STEP 6: Dip each stuffed squash blossom into the tempura batter, allowing any excess to drip off.

STEP 7: Fry the blossoms in batches for 45–60 seconds, turning once if needed, until golden brown and crisp.

STEP 8: Transfer to a wire rack or paper towel-lined plate and immediately season with a pinch of kosher salt.

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