Using tweezers, remove stamen and gently wash each blossom. Carefully blot each one dry. Remove the stems just beneath the blossom.
Place a coffee filter into a strainer and add ricotta. Allow to drain a couple of hours. Discard the liquid (whey) and reserve the ricotta.
Coarsely grate mozzarella and fontinella cheeses. (See Notes)
Combine ricotta, mozzarella, and fontinella cheeses. Mix well.
Add flour, corn starch, salt & pepper into a bowl and whisk to combine.
Add enough club soda to make a batter.
Place the cheese mixture into a pastry bag or plastic storage bag. If using the latter, cut off one of the bag’s bottom corners and force the cheese into that part of the bag.
Grab hold of a blossom in one hand and gently separate the petals to reveal a “pocket”. Gently blowing into the blossom may help open it up.
Place the tip of the cheese-filled pasty/plastic bag into the pocket and squeeze some of the cheese into the blossom. Do not overfill nor allow the blossom to split. Continue until all are stuffed.
Fill a medium-sized sauce pan with about 2 inches (5 cm) of oil. Heat to about 350˚. You’ll know it is hot enough if a bit of batter instantly begins to fry when dropped into the hot oil.
Take one blossom and twist the petal ends to seal the cheese inside. Grabbing hold of the twisted petal ends, dip the blossom into the batter to cover. Drain excess batter and then place in the hot oil. Continue with more blossoms. Work in batches to avoid overcrowding the pan.
When golden brown (2 to 4 minutes), flip each blossom. Fry for another 2 minutes
Remove to a paper towel lined dish and season with salt.
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