- 1 package squash blossoms
- 8 oz. whole milk ricotta
- 1 C shredded mozzarella cheese
- ½ C parmesan cheese, shredded or grated
- Fresh herbs, basil, oregano, parsley minced
- 1 egg yolk
- Salt and pepper to taste
- ½ -1 Cup all purpose flour
- ½-1 C of soda water
Make filling by mixing ricotta, mozzarella, HALF of the parmesan cheese, fresh herbs and egg yolks in a small mixing bowl. Season with salt and pepper.
To stuff the squash blossoms, Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting the end of the blossom to enclose the filling. (You may have filling left over.)
In a small mixing bowl whisk together flour, remaining ¼ cup of parmesan cheese, salt, pepper and soda water to create a tempura like batter
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. While oil is heating, dip half of the blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.