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1
Combine the ricotta, mozzarella, Parmigiano-Reggiano, egg, salt, and nutmeg in a medium mixing bowl and stir to combine.
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2
Taste for seasoning and add more salt or nutmeg, if desired.
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3
Use the filling or transfer to an airtight container and place it in the refrigerator for up to three days.
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4
Trim all but the last 1 inch of the squash blossom stems and discard.
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5
Use a small sharp knife to gently cut an incision the length of a blossom to open it.
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6
Gently open the flower to reveal the stamen and use the knife to cut it off and discard.
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7
Repeat with the remaining blossoms.
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8
Working one at a time, lay a squash blossom on your work surface, open it up, and spoon about 1 tablespoon of the filling inside.
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9
Some blossoms may take more or less filling, depending on their size.
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10
You dont want to overstuff the blossoms; you want the filling to come up to just where the blossom starts to break off into multiple petals.
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11
Close the blossom and press it gently in the palm of your hand to squeeze the filling down toward the stem.
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12
With your other hand, grab the petals at the top and twist them slightly to close the blossoms and seal the cheese inside.
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13
Repeat with the remaining blossoms and filling.
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14
Prepare a large bowl of ice water.
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15
Put the flour in a bowl smaller than that with the ice water.
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16
Add the sparkling water and whisk until smooth.
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17
It should be the consistency of thin pancake batter; add more water if it is too thick.
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18
Place the bowl with the batter in the ice bath to keep it cold.
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19
Fasten a deep- fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with the oil.
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20
Heat the oil over medium- high heat until the thermometer registers 350F.
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21
While the oil is heating, line a baking sheet with paper towels.
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22
Working in batches of about six at a time, carefully drop the squash blossoms in the batter and gently turn to coat them all over.
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23
Pick one blossom out of the batter, give it a twist to close it again, and carefully drop it stem first into the oil.
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24
Repeat with the remaining blossoms that are in the batter and fry until they are golden brown, turning them so they brown evenly, 3 to 4 minutes.
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25
Use a slotted spoon to remove the blossoms from the oil and transfer them to the paper towels to drain.
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26
Squeeze a drop of lemon juice on each blossom, season with the sea salt, and serve immediately.
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27
Use a slotted spoon to clean the cooked bits out of the oil.
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28
Add more oil to the pan if it has dropped below 3 inches and wait for the oil to heat to 350F.
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29
Repeat, battering and frying the remaining blossoms in the same way, until youve fried all of the squash blossoms.
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30
Prosecco di Valdobbiadene (Veneto)
