Gently rinse the pumpkin flowers under cold water.

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and basil. Season with salt and pepper to taste.

Carefully open each pumpkin flower and spoon in the cheese mixture.

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat each stuffed flower in flour, dip it into the beaten eggs, and then roll it in breadcrumbs.

Heat a generous amount of olive oil in a frying pan over medium heat.

Carefully place the breaded flowers into the hot oil and fry until golden brown, about 3-4 minutes on each side.

Transfer the flowers to a plate lined with paper towels to drain excess oil and serve warm.