Squash Blossoms Stuffed with Ricotta

I know I know... this is not pastry, but it is fried and I got to get some field practice in foraging! While going apple and pumpkin picking with family in upstate New York we came across some pumpkin squash blossoms. While not the commonly used zucchini blossoms, we were still psyched to stuff and fry those babies up! Zach's aunt Heather, cousin Clementine and I foraged the pumpkin patch and stuffed as many squash blossoms into my purse as we could find. Heather found a great recipe online for the blossoms and she took me to the awesome Park Slope Co-op to get ingredients for dinner. The recipe we used came from epicurious.com. We used a ricotta cheese and mint mixture to stuff the blossoms. Stuffing the blossoms was a bit difficult. Be patient and treat them tenderly. They were a hit! I thought they looked and tasted great, but I think I may have just liked the fried cheese the most. Next time I would like to try zucchini squash blossoms as I've heard they have a more distinct flavor. 

Squash Blossoms Stuffed with Ricotta
http://www.epicurious.com/recipes/food/views/Squash-Blossoms-Stuffed-with-Ricotta-354966

For squash blossoms:

1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying

Prepare squash blossoms:

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.