Stuffed Squash Blossoms

1. Gently rinse the blossoms and pat dry. Carefully remove the inner stamen or pistil if still attached.
2. Mix ricotta, Parmesan, spice in a small bowl.
3. Use a small spoon or piping bag to stuff each blossom (about 1 tbsp each), then gently twist the petals closed.
4. Whisk flour and sparkling water together in a bowl until smooth (like thin pancake batter).
5. Heat ½ inch of oil in a skillet over medium-high heat until shimmering.
6. Dip each stuffed blossom into the batter, letting excess drip off, and fry 1–2 minutes per side until golden.
7. Remove to paper towels, sprinkle with a little extra salt, and enjoy immediately!