Summer Delicacy:: Fried Squash Blossoms

This time of year squash blossoms are everywhere in our La Fortezza veggie garden. For the past few weeks, we've been picking these delicate flowers and whipping up batches of fried squash blossoms. The recipe for fried squash blossoms is from my book,  Picture Perfect Parties (Rizzoli). It's one of my favorite summer staples. You will adore this recipe. The exquisite flavors and crisp texture will make you swoon. You will be planting squash in your garden every year just to yield this cheese-filled treat. Trust me.

Ricotta Stuffed Fried Squash BlossomsServes 6-8

You will need:- 12 to 16 large zucchini squash blossoms- About 4 cups vegetable oil for frying- 1 cup whole-milk ricotta (preferably fresh)- 1 large egg yolk- 1/4 cup finely chopped basil- 3 tablespoons grated Parmesan cheese- 1/2 cup plus 2 tablespoon all-purpose flour- 1 egg- 3/4 cup chilled seltzer or club soda- 3 tablespoons grated Parmesan cheese- Salt and pepper to tasteFor the filling:- 1 cup whole-milk ricotta (preferably fresh)- 1 large egg yolk- 1/4 cup finely chopped basil- 3 tablespoons grated Parmesan cheese- ½ teaspoon saltFor the batter:Note* you can make the batter a couple hours before and set aside.- 1/2 cup plus 1 tablespoon all-purpose flour- 1 egg- 3/4 cup chilled seltzer or club soda- 3 tablespoons grated Parmesan cheese- 1 teaspoon salt- 1 teaspoon pepperTo prepare:Filling the blossoms:Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.Store the stuffed blossoms in the fridge until you are ready to fry.Frying the squash blossoms:Heat 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 a small tongs then drop them carefully into the oil.Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately. Photo Credit: Deborah Whitlaw Llewelleyn & moi