Begin by mixing together the ricotta cheese, egg yolk, garlic salt, and pinch of pepper. Then, carefully open each blossom and scoop some of this filling into them, carefully twisting the ends shut to seal them.
Next, whisk together the flour, a dash of the salt, ½ of the chile powder, and the seltzer water in a bowl. Heat up the vegetable oil in a deep skillet until the temperature reaches 375 degrees Fahrenheit, and then dip the blossoms into the batter and into the oil to fry them on each side for 1 minute or so. Transfer them onto a paper towel so that they can drain, and then sprinkle the remaining chile powder and salt on top.