Stuffed Squash Blossoms

One of my farmer growers brought me a bucket of beautiful zuchinni flowers. I stuffed them with a mixture of Ricotta cheese and crab flavored with shallot, basil, and oregano. I used an unusual tempura batter and then fried them. The batter was light, but somehow seemed too heavy still, perhaps I should have just floured the flowers. The sauce was a delicious puree of roasted sweet peppers.