squash blossoms — Les Petites Gourmettes

Ingredients

• 1/2 cup flour
• 1/4 cup cornstarch
• 1 cold extra-large egg white
• 1/2 cup very cold beer
• 1 cup ricotta cheese
• 1/2 teaspoon each; minced fresh thyme leaves, oregano leaves, and basil leaves
• Pinch of freshly ground nutmeg
• 1/4 cup shredded Parmesan cheese
• Grated zest of 1 lemon
• 12 squash blossoms, with baby squash still attached if possible
• Vegetable oil
• Lemon juice
• 1/3 cup purchased olive tapenade