I do not follow this recipe exactly. I do not measure the stuff that goes into the Ricotta, and I use a lot more pine nuts and garlic - however - I roast them first and them chop them to stir into the cheese mixture. I roll the stuffed blossoms in flour before battering them. I also fry them in grapeseed oil.
Tip - instead of spooning mixture into blossoms - put them it in a plastic bag, cut a small piece of the corner off and squeeze it into the blossoms. It is much easier.