Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the filling.

Line a plate with paper towels and set aside. This will be used to place the fried zucchini blossoms.

Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flours and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.

Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.

Add blossoms one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.

Transfer fried zucchini blossoms to the prepared plate with the paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot).

Sprinkle with flaky salt and serve.