In a bowl, stir together the cheese, the 1 1/2 tsp. parsley and the basil. Season with salt and pepper. Scrape the mixture into a pastry bag fitted with a large plain tip. In a small, shallow bowl, whisk the eggs until lightly beaten. Spread the flour on a plate.

Gently wipe the zucchini blossoms with damp paper towels and carefully remove the stamens. Gently spread each flower open, insert the tip of the pastry bag and pipe about 1 Tbs. of the ricotta mixture into the blossom. Do not overfill the blossoms or the filling may seep out as they cook. Roll each blossom in the flour, then in the eggs and again in the flour, gently shaking off the excess each time.

Preheat an oven to 200°F. Line a platter with paper towels.

In a heavy fry pan, pour in oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer.

Add the zucchini blossoms, a few at a time, to the hot oil, being careful not to crowd the pan. Fry the blossoms, turning once, until lightly golden, 3 to 4 minutes. Using a slotted spoon, transfer the blossoms to the paper towel-lined platter to drain and place in the oven to keep warm. Allow the oil to return to 375°F between batches. Garnish with parsley and serve warm. Serves 4 to 6.

Credits: williams-sonoma.com