Mix together the ricotta,egg,grated cheese,spices and egg. Using a piping bag or a zip-lock plastic baggie with one corner snipped off fill the bag half way with the cheese mixture.
Take one flower by the bottom of the cup and gently open the flower,insert the tip into the flower and squeeze about 3/4 full with the cheese mixture. Twist the ends closed and proceed to the next flower.Each flower should hold roughly one tbsp. of mixture.
Next is the breading of the stuffed flowers. Place the flour in one bowl,the bread crumb in another and the egg and cream mixture in another. Dredge each flower in the flour first then the egg,then the bread crumbs and repeat. If more of each item is needed to complete the breading then by all means do so. Fry the flowers in the frying oil for 2-3 minutes or until golden brown on all sides.
Serve with your favorite marinara sauce on the side for dipping. Another option is to garnish the plates with a slice of fresh mozzarella cheese,fresh basil and tomato wedge drizzled with extra virgin olive oil and balsamic vinegar! Enjoy!! :)