Place milk in a heavy-nonreactive pot over medium heat and stir in salt. Heat until milk reaches 180-185 degrees on a candy thermometer, stirring occasionally to ensure the milk doesn’t scald on the bottom of the pan.
Once the milk reaches temperature, remove the pan from the heat and immediately add lemon juice and stir. Curds should form immediately and separate from the whey, which will be clear. Cover with a dry clean cloth and let sit for 30 minutes to a couple of hours.
Once the cheese has rested, line a colander with a double layer of damp cheesecloth. Pour or use a slotted spoon to place the ricotta into the cheesecloth-lined colander. Let the ricotta drain until it is the desired consistency – creamy to dry (up to 2 hours). Reserve 1 cup of ricotta for recipe; place the reminder in a tightly sealed container and refrigerate for up to 7 days or freeze for 3 months.
Stir together the reserved ricotta, egg, herbs, 1/3 cup of Parmesan cheese, and salt and pepper.
Gently open each squash blossom and carefully spoon (or pipe) in 1-2 tablespoons of ricotta filling – just enough to fill, but able to cover with the blossom. Gently twist end of blossom to enclose the filling.
Once all squash blossoms are stuffed, whish together the flour, remaining 1/3 cup of Parmesan, pinch of salt and chilled seltzer in a wide bowl (or pie plate).
Heat oil in a heavy skillet (I like using cast iron) to 375°. Dip several squash blossoms in batter to lightly coat. Fry in batches being careful not to over-crowd the skillet, turning once, until lightly golden – approximately 2-3 minutes. Remove to a baking sheet lined with paper towels or topped with cooling racks to drain. Place in 200° oven to keep warm while cooking remaining blossoms.
Serve with your favorite marinara sauce (ours is Laurel Vista Farms Regina Margherita sauce!)
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