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1
Place the ricotta cheese in a double layer of cheesecloth.
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2
Tie up the ends, and hang over a bowl to drain.
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3
Place in the refrigerator for 2 to 3 hours, or overnight.
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4
In a medium bowl, whisk together the flour with salt and pepper to taste.
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5
Slowly whisk the milk into the flour to make a paste.
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6
Continue to add milk slowly, whisking constantly, until the batter is slightly thickened and has a very smooth consistency; set aside.
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7
Remove the ricotta from the cheesecloth, and discard the liquid.
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8
In another medium bowl, stir together the drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper.
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9
Gently open the squash-blossom petals, and, using a small spoon or pastry bag, fill a blossom about two-thirds full with the ricotta mixture.
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10
Wrap the petals around the mixture to seal.
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11
Using your fingers, gently press the blossom to evenly distribute the filling.
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12
Repeat, filling all the blossoms.
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13
In a small saucepan fitted with a deep-fry thermometer, heat the olive oil over medium-high heat to 375F.
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14
Place the stuffed blossoms in the reserved batter until completely coated.
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15
Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter.
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16
Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding.
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17
Fry the blossoms until golden brown, 2 to 3 minutes.
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18
Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain.
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19
Sprinkle with salt, and serve immediately.
