In a bowl, mix garlic powder, yeast, flour, salt, & pepper. Gradually whisk in seltzer until mixture resembles pancake batter (not too thin)…You may need more seltzer if batter seems too dry. Let rest for about 10 minutes.
In the meantime, heat the oil in skillet to 350 degrees.
Open flowers and place 1/8 tsp of ricotta (I use a demitasse spoon) and one cube of mozzarella, twist gently and finish remain flowers the same way. Dip in stuffed flowers in flour, then place in batter until well coated. Gently place stuffed flowers into oil and fry until golden brown flipping the flowers as you go. Remove from oil drain on paper towels. Eat while still hot and crispy.
You can use any type of stuffing mixture you want; you are not limited to mozzarella and ricotta. You can use any melting cheese such as Gouda, provolone, etc. I have wrapped prosciutto around the cheese and then stuffed them.