Tempura fried ricotta stuffed squash blossoms! I've always wanted to try these and finally picked some up at the farmers market. Lightly wipe blossoms with damp paper towel and remove stamen. Mix 3/4 cup ricotta with 8 basil leaves sliced into ribbons, 3/4 tsp lemon zest, (2 tbsp grated Parmesan which I forgot to add), salt and pepper . Use pastry bag or plastic baggy with the corner snipped off to pipe 1tsp ricotta into each flower. Mix 1/2 cup flour, 1tsp baking powder and 1/2 cup sparkling water; dip flowers in batter and fry in canola or vegetable oil that's been heated to 375 F until golden. Drain on paper towels, salt and serve with lemon slices!