Pick female blooms that have a tiny lump behind the flower. Lightly wash and pat dry.

For the batter:

  • 1 cup flour
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 1 cup milk, beer or water

For the stuffing:

  • 1/4 cup ricotta cheese
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 mushrooms, finely chopped
  • 1 Tablespoon fresh basil or parsley, minced
  • 16 large squash blossoms
  • Oil for frying

Prepare the batter and mix until smooth. Refrigerate at least 30 minutes.

For the stuffing, mix all ingredients, except squash blossoms and oil. Open the blooms and insert about 1/2 teaspoon into the center of each. Twist the top of the bloom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Heat the oil in a skillet. Briefly dip each blossom into the batter to cover, then into the hot oil. Cook each bloom about 3 minutes or until golden. Remove from the oil and place on a paper towel to drain. Sprinkle with salt and serve immediately.