Stuffed Squash Blossoms

Stir the ricotta cheese, chopped sun dried tomatoes and chopped artichoke hearts together. Add pepper and hot sauce, stir to blend. Cover and set aside in refrigerator.

Stir mayonnaise, lemon juice and hot sauce together to make a dipping sauce, Chill.

Trim the stem if any from the end of each blossom. Pick the tiny leaves off the end. Using a small knife, carefully slit up one side of each blossom, gently peeling open to expose and remove the stamen from the centers, just pinch it or trim off at the base.

Using a teaspoon, scoop an amount sufficient to fill the blossom without having cheese mixture overflowing. Carefully open the slit on a blossom spooning in the cheese mixture. Replace blossom closing it over cheese filling as much as possible.

To mix dipping batter beat egg, add 1/2 c ice water and 1/2 c flour, stir with fork, add remaining 1/2 c flour and enough water until you have a well blended light batter. Heat oil in a heavy pot on stove top to 350. Dip each stuffed blossom one at a time into the tempura batter using a fork to dip to allow batter to drain off. Place them one by one into the hot oil to fry. You may be able to fry in batches of 3-4 allowing you to gently turn as needed to fry each one golden brown. Carefully remove using a slotted spoon or wire spider onto a paper towel lined plate to allow any excess oil to drain. Salt fried blossoms lightly soon as they come out of the oil. Serve with dipping sauce and enjoy!