Add all ingredients to a bowl and mix throughly. Transfer to a freezer strength Ziploc bag, remove as much air from the bag as possible, and reserve in the refrigerator. Use regular strength bags at your own risk. They may spring a leak when you pipe the filling into the blossoms.
225 g all purpose flour
2.5 g kosher salt
250 g cold sparkling water
Add flour and salt to a large bowl and mix. Add sparkling water and mix. Reserve in the refrigerator.
Prepare a tray to hold the filled squash blossoms. I use baking sheets lined with parchment paper.
Snip off one of the corners of the bag containing the ricotta filling. Snip off a smaller part of the corner than you think you need, as removing too much will create too large of an opening which will make sliding the tip into the blossom more difficult.
Pipe one tablespoon of the ricotta filling into each squash blossom. Gently squeeze the base of the blossom to open it. Alternatively, and much less hygienically, you can gently blow into each blossom to open it.
Add a few inches of olive oil to a pan and heat to 375˚F. Use a pan deep enough that the oil doesn’t go over 1/3 the height of the pan, but not SO large that you’re using gallons of oil. I use a 1.5qt sauce pan.
Line a baking sheet or plate with paper towels. This will be where the hot blossoms will go when they’re finished frying.
Dredge each squash blossom through the batter and gently drop into the hot oil. Work in batches, being careful to not overcrowd the pan for two reasons: 1, they’ll stick together and, 2, the oil temp will drop too low. While you’re frying, adjust the burner to keep the oil temperature at 375˚F. Fry until golden brown, about 3 minutes. Use a spider or slotted spoon to carefully remove each blossom to the prepared sheet. Immediately sprinkle with kosher salt.
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