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1
Quickly rinse the squash blossoms under running cold water and gently pat dry.
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2
Cut off and discard stems.
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3
Set aside.
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4
In a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
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5
Open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
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6
Twist the top of each blossom together to close.
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7
Place on a baking sheet and refrigerate for about 15 minutes.
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8
Combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
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9
Let stand about 15 minutes.
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10
Pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
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11
Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
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12
Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
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13
Cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
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14
Add as many blossoms at a time that will fit comfortably in the pan.
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15
Transfer with a slotted spoon to paper towels to drain briefly.
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16
Sprinkle with salt and Parmesan cheese to taste and serve immediately.
