If you grow any type of squash then you’ll have an abundance of these tasty flowers in your garden this Summer and Fall. Pick the male flowers (the longer, heartier ones), but remember to leave one behind because insects will use it to pollenate the female blossoms. Without it the plant won’t produce vegetables!

You can stuff squash blossoms with just about anything. Here, I’ve prepared a simple cheese filling made with from-scratch ricotta, pecorino Toscano and a little bit of lemon zest. I prefer them fried, but you could also skip the batter and sauté the blossoms with a touch of extra virgin olive oil. Either way squash blossoms are easy to prepare and totally delicious!

My tempura batter is light, crispy and doesn’t disappoint. It’s my go-to any time I want something fried and battered. Adding cornstarch to the mixture keeps the coating thin and light, while the vodka inhibits gluten formation and guarantees crispy perfection!

This recipe makes 6 to 8 fried squash blossoms.