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In a bowl, stir together the ricotta, parsley, and basil and season to taste with salt and pepper. Scrape the mixture into a pastry (piping) bag fitted with a large plain tip and set aside. (Or, cut off one of the bottom corners of a heavy-duty plastic bag to make a'/2-inch/12-mm opening, and scrape the mixture into the bag.) In a small, shallow bowl, whisk the eggs unti) lightly beaten. Spread the flour on a plate.
Wipe the zucchini blossoms with damp paper towels, and carefully remove the stamens. One at a time, gently spread the flowers open, insert the tip of the pastry bag, and pipe about 1 tablespoon of the ricotta mixture into the blossom. Do not overfill the blossoms, or the filling may seep out as they cook. One at a time, roll the blossoms first in the flour, then in the egg, and then again in the flour, gently shaking off the excess each time.
Position a rack in the middle of the oven and preheat to 200°F (95°C). Line a platter or rimmed baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer.
When the oil is ready, add the blossoms a few at a time, being careful not to crowd the pan. Fry the blossoms, turning them once, unti) lightly golden, 3-4 minutes. Using a slotted spoon, transfer the blossoms to the paper - lined platter to drain and piace in the oven to keep warm. Repeat with the remaining blossoms, allowing the oil to return to the originai frying temperature before adding the next batch.
Arrange the blossoms on a warmed platter and serve at once.
Buon appetito!
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Copyright 2010 Easy Italian By Trend & Trade Italy
