Ingredients

• 1 cup whole-milk ricotta (preferably hand dipped)
  
• ¹/₄ cup finely chopped fresh mint
  
• zest of 1/2 lemon
  
• ²/₃ cup grated Parmigiano-Reggiano, divided
  
• 12-16 large zucchini/squash blossoms
  
• ¹/₂ cup all purpose flour
  
• ³/₄ cup chilled sparkling water
  
• 6 tablespoons oil (I used olive oil but feel free to use your favorite neutrally tasting oil)
  
• 1 cup cherry heirloom tomatoes