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Fried Squash Blossoms with Fontina, Ricotta, Basil and Young Garlic

Serves 4-6 
One of summer’s beautiful culinary herbs, Italian Large Leaf basil, combined with fontina, ricotta and young garlic make a delicious filling to squash blossoms.  Enjoy these as a starter one summer evening. 
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Ingredients
  

  • 15-20 squash blossoms, stems trimmed and stamens removed
  • 1/8 cup pine nuts
  • 1 cup fresh basil leaves
  • 1 young garlic bulb, chopped (substitute with 1 garlic clove if needed)
  • 1/4 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fontina, grated
  • 1/2 cup ricotta
  • Juice of 1/2 lemon
  • Sea salt and freshly ground black pepper
  • 1/2 cup sparkling water
  • 1/2 cup all-purpose flour
  • Extra-virgin olive oil
  • Lemon wedges for serving

Instructions
 

  • Heat a medium pan over medium-high heat.  Add the pine nuts and cook for 4 minutes, until lightly browned, stirring.  Remove from heat and set aside.
  • Pour the sparkling water in a medium bowl.  Whisk in the flour until combined.  Set aside.
  • Put the pine nuts, basil, garlic and sea salt and olive oil in a food processor with the metal blade attached and process until combined. Transfer to a medium bowl.  Add the fontina, ricotta, and lemon juice.  Season with salt and pepper and stir until combined.
  • Carefully, spoon the mixture inside of each squash blossom and twist them closed at the top.  Brush each squash blossom with the batter, making sure to lightly coat all sides.
  • Heat the olive oil in a large pan.  Working in batches, add the squash blossoms to the pan and fry them on both sides, about 2-3 minutes total.  Transfer them to paper towels and then place them on a serving piece of your choice.  Sprinkle sea salt over the top and serve immediately with lemon wedges.