For the Ricotta Filling:

1. Dice the shallot and garlic then sweat them in pan until translucent.
2. Finely chiffonade (chop) the herbs.
3. In a bowl whisk the drained ricotta with the salt, pepper,  olive oil, and herbs.
4. Add the shallot/garlic mixture to the ricotta and mix to incorporate.  
5. Season the ricotta mixture with lemon juice. 
6. Gently pipe or spoon the ricotta mixture into the centre of the squash blossom and reserve them on a plate. 

For the tempura batter:

1. Mix the corn starch, flour and salt together. 
2. Add the sourdough discard and mix lightly.
3. While mixing, pour in the sparkling water and continue to mix until it resembles a crepe batter (a very loose batter). 

To fry the squash blossoms:

1. Heat the oil to 375-400F (190-200C) in a heavy bottom cast iron skillet or dutch oven. 
2. Lightly coat the stuffed blossoms in the batter allowing the excess to drip off. 
3. Gently place the blossoms into the batter and let them fry for 2-3 minutes on each side. 
4. Remove the blossoms from the pan and place them onto a paper towel.
5. Season with salt and serve warm.