For the Ricotta
8 ounces ricotta (whipped goat cheese would also be lovely here)
1 lemon, zested
1 tablespoon lemon juice
2 tablespoons basil, finely chopped
⅛ - ¼ teaspoon black pepper, freshly ground
Combine all ingredients in a bowl and stir to bring everything together. Season to taste with salt and lemon juice as desired. Transfer the ricotta into a piping bag or resealable plastic bag, and use your hand (or a bench scraper, if you have one) to push everything towards one tip. Trim the end off the bag (just ¼” or so). Set aside.
To prepare the blossoms
8-10 squash blossoms
Carefully open each blossom and using your fingers or a pair of tweezers, pinch and pull the stamen (the part that holds the flower’s pollen) out. Hold the flower in your hand, and pipe the ricotta into the center of the flower, filling just below the opening, then gently spin the flower so the petals seal everything together.
To fry the blossoms
½ cup stone ground chickpea flour (see note), plus more as needed
Beat the egg well in a small bowl and spread the flour out onto a large plate. Dip each blossom into the egg mixture, then roll it in the flour so it has an even coating. Repeat with all blossoms, and set on a plate. Line another plate or baking tray with paper towels.
In a large skillet over medium high heat, heat enough oil to have about a ¼” layer. When the oil starts to shimmer and the tip of a blossom sizzles, you know it’s ready. Carefully add your blossoms (you can do this in batches if you’d like, but I would recommend changing out your oil if you do more than 2), and cook for 1-3 minutes per side, or until they are golden brown. Remove blossoms and drain on the paper towel lined plate, lightly seasoning them with salt. Repeat with any remaining blossoms.
Note: We love the stone ground chickpea flour like the one Palouse produces, but if you have the finer milled variety you could mix in a little cornmeal for texture.
Herbs, to garnish (basil, etc)
Arrange the blossoms on a serving plate, and sprinkle with a bit of flaky salt. Garnish with herbs and serve with a few lemon wedges. Enjoy immediately!