10 0.5cfresh ricotta cheese 0salt and pepper 20large fresh basil leaves 101/2 cubes of mozzarella cheese 10squash blossoms 0canola oil, enough to fry at 3 inches deep 2large eggs, lightly beaten 0.75cornmeal, ground fine Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid. Transfer the ricotta to a small bowl and season it with 1/2 teaspoon each salt and pepper; stir until smooth. Lay 1o basil leaves out on a work surface. Drop about1 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 365 degrees 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. Serve immediately.