Start by cleaning the flowers, remove the stamen and outer leaves. Wash gently in cold water to remove any dirt or bugs inside the flower.
Cut the mozzarella in strips and pat it dry with a paper towel.
Stuff each flower with a piece of mozzarella, twist at the end to close it.
Prepare the batter: Into a bowl add flour, grated cheese, basil, salt and pepper. Add the seltzer a little at a time until you achieve a thin batter. **It is very important that the seltzer be ice cold for this** I used about 6oz of seltzer but you need to eyeball this measurement.
Into a 3qt sauce pot, add canola oil 2 inches from the rim. Heat the oil to 375℉.
With 2 forks, place the flower into the batter and gently coat the flower in batter. Lift and gently place into hot oil. Fry until golden, flipping occasionally.
Place on a wire rack to drain and sprinkle with salt. Serve and enjoy!