1
. Gently wash the blossoms in cold water to remove dirt and any bugs. Carefully remove the stamen in the center of the blossoms. Drain on paper towels and set aside.2. In a pan, cook the Pancetta over medium heat until crispy.
3. In a bowl, combine ricotta cheese, Pancetta, basil, pineapple sage, chives, and salt and pepper.
4.
Fill each blossom to the top, enough so that the tips of the flowers still close.5. Combine tempura batter with water to desired consistency (35% batter, 65% water).
6. Heat 2 inches of oil in a small pot or heavy skillet to 365-degrees F.
7.
Dip the stuffed blossoms into the batter, covering the entire flower, and carefully place into the hot oil. Brown on one side and flip over to brown the other side. Cook only a few at a time so they are not crowded and the temperature does not drop.8. Remove with a slotted spoon and drain on paper towels. Sprinkle blossoms with salt and pepper and serve immediately.