Stuffed Zucchini Blossoms

Place ricotta in a strainer set over a bowl to drain for 1 hour. Check inside blossoms and brush away any debris or small bugs. Submerge in cool water. Dip out and drain on paper towels. Gently blot dry and cut off stems. Remove pistils from male flowers with a pinch and twist motion or snip out with kitchen shears. Put the ricotta, egg yolks, chives, Parmesan, lemon juice, salt, and pepper in a bowl and mix until smooth. Scoop out tablespoon-sized portions of the cheese mixture and shape with your hands into ovals. (Larger flowers may need more.) Open petals and place filling in flowers. Carefully press petals back into shape to completely enclose filling. Dust stuffed blooms with more Parmesan cheese. Let rest on a double layer of paper toweling for 15 minutes. Heat oil in a skillet. Place flowers about 1/2 inch apart in pan and fry for 2 or 3 minutes per side or until brown. Fry in batches if necessary. Sprinkle with additional grated Parmesan, if desired, and serve warm or at room temperature.