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To prepare zucchini blossoms, carefully rinse the blossoms under cool running water and lay on paper towels to dry. Gently reach inside and pull out the stamen or pistil, remove the stem and discard.
In a medium bowl, combine ricotta, Parmigiano, egg yolk and parsley. Mix until uniform.
One by one, fill the zucchini blossoms with cheese filling. If you have a pastry bag, use a large round pastry nozzle to squeeze the filling into the blossom. If you don’t have a pastry bag, you can use a slender spoon to feed the filling into the blossom. Either way, it is a delicate process, so take care not to tear the tender petals. Fill each blossom a bit more than halfway, so you have room to twist the ends. which holds in the filling while cooking.
Whisk the egg white in a medium bowl.
Dump the flour on a plate.
Using your fingers or a spoon, first coat each blossom in egg white and then dredge in flour.
Heat 3 Tablespoons olive oil in a large skillet and lay a few paper towels on a plate to drain the oil after frying.
Lay the blossoms in the heated oil and cook for 2-3 minutes until slightly browned. Using a spoon or tongs, turn blossoms halfway through cooking. Remove from pan and lay on paper towels to drain.