Dust any dirt of the squash blossoms or lightly rinse them with cold water. Dry well.
Stir together ricotta with spices and a pinch of salt and pepper.
Carefully stuff squash blossoms with ricotta cheese mixture. You can use a tiny spoon for this or add the filling to a piping bag and use that to fill the squash blossoms.
Heat frying oil to 350˚F.
Whisk together flour, cornstarch, a pinch of salt, and enough beer or club soda until the batter comes together into a thin batter, like a light pancake batter.
Working with a few blossoms at a time, dip into the tempura mixture and then immediately transfer to the hot oil for frying. Fry for about a minute, flipping once to ensure even cooking.
Drain squash blossoms on a plate with a paper towel. Season with a pinch of salt and enjoy warm.