Squash Blossoms Stuffed With Ricotta

• 1 garlic clove, minced
• 1/4 teaspoon hot red pepper flakes
• 2 tablespoons olive oil
• 1 1/2 pound plum tomatoes, finely chopped
• 1/2 cup water
• 1/2 teaspoon sugar
• 1 cup whole-milk ricotta (preferably fresh)
• 1 large egg yolk
• 1/4 cup finely chopped mint
• 2/3 cup grated Parmigiano-Reggiano, divided
• 12 to 16 large zucchini squash blossoms
• 1/2 cup plus 1 tablespoon all-purpose flour
• 3/4 cup chilled seltzer or club soda
• About 3 cups vegetable oil for frying
• A deep-fat thermometer

1. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
2. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
3. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
4. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
5. Heat 1/2 inch oil to 375u0b0F in a 10-inch heavy skillet. Meanwhile, dip half of 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 375u0b0F between batches.) Season with salt. Serve with tomato sauce.

garlic, hot red pepper, olive oil, tomatoes, water, sugar, wholemilk ricotta, egg yolk, mint, zucchini, flour, chilled seltzer, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/squash-blossoms-stuffed-with-ricotta-354966 (may not work)