Place the ricotta in a strainer
lined with cheesecloth
over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
Fill a large, heavy saucepan
halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
each filled squash blossom in the rice batter to coat completely. Fry
the squash blossoms
in batches until lightly golden brown, turning once. Drain
on a plate lined with paper towels and sprinkle with salt.
some of the black pepper vinaigrette
in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.