Squash Blossoms stuffed with ricotta

This is a recipe that was taught to me by a lovely Italian lady in Positano one summer in Italy long ago. honestly i had so much of her home made lemoncello it's a wonder i remember the experience or recipe at all. I do remember the view from her terrace; it was breathtaking! I get very excited when my garden starts to yield the first squash blossoms. these little golden gems are worth sacrificing a few yellow squash down the road. I suggest you hit the local farmers market right about now for these gorgeous + delicious blooms for the filling:

• 1 cup whole-milk ricotta (preferably fresh)

• 1 large egg yolk

• 1/4 cup finely chopped basil

• 3 tablespoons grated Parmigiano cheese

• 12 to 16 large zucchini squash blossom

• salt to taste

for the batter

• 1/2 cup plus 1 tablespoon all-purpose flour

• 1 egg

• 3/4 cup chilled seltzer or club soda

• 3 tablespoons grated parmesan cheese

• About 3 cups vegetable oil for frying

• salt and pepper to taste

preparation: Dry the squash blossoms with a paper towel; do not wash them under the tap; carefully open each blossom and pipe the filling into the opening. Store in the fridge until you are ready to fry. Make the batter and set aside, room temperaturefrying: heat 3 cups olive oil, test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with small tongs, then into the oil. fry the blossoms until crisp and place them on a paper towel to drain. salt and serve immediately as a great appetizer with a glass of prosecco.