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Combine the ricotta, sun-dried tomatoes, basil leaves, and black pepper to create the filling.
To make the batter, mix the corn flour with ice cold beer until you achieve the right consistency.
Carefully remove the stems from the zucchini flowers.
Using a piping bag, fill the zucchini flowers with the prepared filling.
Dip the stuffed zucchini flowers into the batter.
Fry the battered zucchini flowers until they are golden and crispy.