1 pound ricotta
2 eggs, slightly beaten
1/2 pound low-moisture mozzarella, cut in small cubes
1/4 pound fresh mozzarella, cut in small cubes
1 cup grated Parmigiano-Reggiano
pinch ground nutmeg
1 t. salt
16-18 squash blossoms
3/4 cup rice flour
3/4 cup sparkling water
canola oil for frying
1. Pass the ricotta through a food mill or the fine mesh strainer into a bowl. Stir in the eggs, low- moisture mozzarella, fresh mozzarella, Parmigiano-Regiano, nutmeg and salt. Taste and add more salt or nutmeg if necessary.
2. Stuff each squash blossom with a spoonful of the ricotta mixture, being careful not to overstuff--the ricotta should not be forcing its way out of the flower. Figure 1 1/2 T. -2 T. per blossom.
3. Place the rice flour in a medium bowl and slowly whisk in enough sparkling water to make a batter the thickness of light cream, about 3/4 of a cup. Prepare a large bowl of ice water and set the bowl with the batter in the ice bath to keep it cold.
4. Fill a deep, wide pan with canola oil to a depth of at least 2 inches. Heat over high heat to 375 degrees. Dredge the stuffed squash blossoms in the batter, making sure they are completely covered, then drop them into the hot oil, frying only 3 or 4 at a time to avoid overcrowding. Fry until the blossoms are golden brown, 2 to 3 minutes.
5. Remove the blossoms to a tray lined with paper towels to drain briefly, then transfer to a platter. Sprinkle with sea salt and a few drops of lemon juice and serve immediately.