There are many ways to stuff a blossom: 1) cream cheese, mixed with chopped chives, salt and pepper, 2) sautéed sweet corn, chopped green chiles, chopped onion with an egg to hold it together, 3) crumbled and cooked Italian sausage, chopped sweet pepper, a little parmesan cheese and tomato sauce. You get the idea—almost anything goes. All stuffed blossoms can be dipped in a light batter (recipe follows) and fried until golden or baked in an oiled pan at 325o until cooked throughout. For a simpler variation, omit the cheese stuffing and fry the blossoms plain. For a more elegant variation, servedrizzled with a light, well seasoned tomato sauce.
1 cup flour
1 1/2 cups (12 ounce can) beer
salt to taste
30-40 squash blossoms
1/2 pound of any good quality cheese
safflower, sunflower or peanut oil
Beat together flour, beer, and salt. Let sit at least 3 hours. Cut cheese into small pieces and stuff each blossom. Heat 1/4-1/2 inch oil in wide skillet. Dip blossoms in batter, then fry in oil until golden brown.