TIS THE SEASON FOR STUFFED SQUASH FLOWERS: Zucca Ripen Fiori

STUFFED SQUASH FLOWERS: Zucca ripen Fiori

For squash blossoms:

•                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

•                Equipment: a deep-fat thermometer

•                preparation

Prepare squash blossoms: 
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

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.)

Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

Heat 1/2 inch oil to 375°F 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 375°F between batches.)