Our camera is broken so it's back to awful cell phone photos for a while
One of the great things about having a husband who gardens is having lots of squash blossoms to eat. I've always enjoyed them, but even at farmer's markets they're hard to find and expensive. Since Paul's been growing squash, we've had more than we know what to do this. My favorite way to make them is stuffed with some type of cheese (and roasted cherry tomatoes if I happen to have them) and sauteed in olive oil. We also made a grilled squash blossom pizza once which was excellent. I didn't really want to make this recipe. I usually avoid deep frying at home and I already made vegetable tempura for CCC last month, but we had the ingredients and it sounded relatively quick and easy so we gave it a try.....Well, we loved these. They were absolutely delicious. We ate them all in one sitting, accompanied by salad and some cold beet soup. I can definitely imagine making these as an annual treat when squash blossoms are in season.