1/2 cup fresh ricotta cheese (I make my own, be sure to get unsalted if you buy it from the store)
salt and pepper
20 large fresh basil leaves
10 1/2" cubes mozzarella cheese
10 squash blossoms
canola oil, enough to fry at 3 inches deep
2 large eggs, lightly beaten
3/4 cup cornmeal, ground fine
Put ricotta in a fine sieve set over a bowl.
Let drain in refrigerator 3 hours or overnight.
Discard liquid (or save for baking).
Transfer the ricotta to a small bowl and season it with 1/2 teaspoon each salt and pepper; stir until smooth.
Lay 1 basil leaf out on a work surface.
Drop about 1 Tablespoon ricotta onto 1 basil leaf.
Place a mozzarella dice on top of ricotta.
Then top it with another basil leaf, sandwich-style.
Carefully open 1 squash blossom removing the stamen if necessary.
Place the stuffed basil leaf inside blossom. Press the blossom closed to seal.
Repeat with remaining basil leaf stacks and squash blossoms.
Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365ºF on a deep-fry thermometer.
Put eggs and cornmeal in separate small bowls.
Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat.
Fry in batches of 2 to 3 until golden, about 1 1/2 minutes.
Transfer to paper towels using a slotted spoon; let drain.
Season with sea salt.