First up, get your blossoms all prepped. Wipe off any dirt, check for bugs and remove the stamens. Those long tubes covered with pollen inside. You don’t HAVE to do this, but they can get bitter and don’t really taste great. Plus, it’ll give you more room for the ricotta filling.

To make your ricotta filling, mix your ricotta and season generously with salt and pepper. Feel free to add any other seasoning you like. I like mine pretty basic, but go wild if you want. Stuff your filling into a pastry bag, small ziplock bag with the end snipped off, or just use a small spoon to stuff the blossoms full of that delish cheese filling. Aim for about halfway full. You want to be able to twist the end of the blossom together after it’s stuffed to seal it up.

Ok, now we batter and fry. Get a pan pre heated over medium-high heat and add in about 1/2” of oil. I recommend using a small pan for this so you don’t need to use a ton of oil.

Combine your ice water and flour together. Whisk to combine. You want the batter to be about the consistency of heavy cream. Add a little more water or flour if you need to. Then drag those stuffed squash blossoms and sage leaves through the batter to coat and gently place in the oil and fry for about 3 mins per side. You want the batter to get slightly golden brown and crispy.

Remove them from the oil and strain on paper towel and sprinkle with flakey salt while everything is still piping hot.

Then, serve em up! I recommend having these with an ice cold beer, but really anything cold and bubbly is a good bet here.