The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We've also given ricotta salata as an alternative for the salted myzithra.
Cooks' note:
To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting end against edge of skillet. Check temperature frequently.
