Fried Squash Blossoms with Ricotta

• 1 cup fresh ricotta
• 1 cup small-cubed low-moisture mozzarella (about 5 1/2 ounces)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 extra-large egg, lightly beaten
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly grated nutmeg, plus more to taste
• 40 squash blossoms
• 2 cups rice flour (preferably Mochiko brand)
• 2 cups sparkling water
• Grapeseed oil or another neutral-flavored oil, such as canola oil, for frying
• 1 lemon, halved, for squeezing over the blossoms
• Maldon sea salt or another flaky sea salt, such as fleur de sel

1. Combine the ricotta, mozzarella, Parmigiano-Reggiano, egg, salt, and nutmeg in a medium mixing bowl and stir to combine.
2. Taste for seasoning and add more salt or nutmeg, if desired.
3. Use the filling or transfer to an airtight container and place it in the refrigerator for up to three days.
4. Trim all but the last 1 inch of the squash blossom stems and discard.
5. Use a small sharp knife to gently cut an incision the length of a blossom to open it.
6. Gently open the flower to reveal the stamen and use the knife to cut it off and discard.
7. Repeat with the remaining blossoms.
8. Working one at a time, lay a squash blossom on your work surface, open it up, and spoon about 1 tablespoon of the filling inside.
9. Some blossoms may take more or less filling, depending on their size.
10. You dont want to overstuff the blossoms; you want the filling to come up to just where the blossom starts to break off into multiple petals.
11. Close the blossom and press it gently in the palm of your hand to squeeze the filling down toward the stem.
12. With your other hand, grab the petals at the top and twist them slightly to close the blossoms and seal the cheese inside.
13. Repeat with the remaining blossoms and filling.
14. Prepare a large bowl of ice water.
15. Put the flour in a bowl smaller than that with the ice water.
16. Add the sparkling water and whisk until smooth.
17. It should be the consistency of thin pancake batter; add more water if it is too thick.
18. Place the bowl with the batter in the ice bath to keep it cold.
19. Fasten a deep- fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with the oil.
20. Heat the oil over medium- high heat until the thermometer registers 350F.
21. While the oil is heating, line a baking sheet with paper towels.
22. Working in batches of about six at a time, carefully drop the squash blossoms in the batter and gently turn to coat them all over.
23. Pick one blossom out of the batter, give it a twist to close it again, and carefully drop it stem first into the oil.
24. Repeat with the remaining blossoms that are in the batter and fry until they are golden brown, turning them so they brown evenly, 3 to 4 minutes.
25. Use a slotted spoon to remove the blossoms from the oil and transfer them to the paper towels to drain.
26. Squeeze a drop of lemon juice on each blossom, season with the sea salt, and serve immediately.
27. Use a slotted spoon to clean the cooked bits out of the oil.
28. Add more oil to the pan if it has dropped below 3 inches and wait for the oil to heat to 350F.
29. Repeat, battering and frying the remaining blossoms in the same way, until youve fried all of the squash blossoms.
30. Prosecco di Valdobbiadene (Veneto)

fresh ricotta, mozzarella, egg, kosher salt, nutmeg, blossoms, rice flour, sparkling water, oil, lemon, salt

Taken from www.epicurious.com/recipes/food/views/fried-squash-blossoms-with-ricotta-393561 (may not work)