Pull stamen out of zucchini blossoms, rinse well and put aside. Take the ricotta, add Parmesan, Mozzarella, salt, pepper, parsley, chives, & egg yolk, mix together. Place mixture in a piping bag or use a freezer bag and cut the end off. Fill each blossom and twist top to seal the end. Add together 3/4 cup club soda and 1/2 cup of flour, mix together. Dip each blossom and lightly batter. Place in hot oil or a deep fryer. Drip dry and place on plate, garnish with fried Italian Parsley. Enjoy!