One at a time, carefully open each zucchini blossom and insert 1 piece of cheese and 1 mint leaf. Place on a plate and cover (the blossoms can be stuffed and refrigerated for up to 4 hours in advance of frying, if necessary).
In a medium bowl whisk together the ingredients to make the ouzo batter, which should be just runny.
In a large, deep skillet, heat about 11/2 inches of a combination of olive and safflower oil over medium-high heat to 350°F. In batches, carefully dip each stuffed blossom into the batter, turning to coat on all sides. Fry, turning, until golden brown throughout, about 3 minutes. Drain on paper towels and serve at once, garnished with the mint sprigs.

NOTE: The blossoms have a tendency to close up as you work with them. To keep them open, place them upside down on the work surface as you proceed.

Wine recommendation
Intensely aromatic, dominated by a lemon and lime flower scent, the Moschofilero Mantinia has a light taste with a lively tartness that is balanced by the crispy oiliness of the zucchini blossoms, effectively accompanying its lengthy aftertaste.