This is especially good for male blossoms, which you can freely pick at the end of each day without affecting yields. Here I stuff them with a feta cheese filling, but choose any filling you want. The frying technique is similar to a common method used for chiles rellenos. Scale up or down as you wish.

Ingredients

• 8 squash blossoms
• 100 gr feta cheese
• 3 eggs
• 1/2 cup chopped fresh herbs
• Any dried herbs and spices you like, to taste. I used a pinch of paprika and some black pepper
• Salt, to taste
• Oil to fry

Method

1. Separate one of the eggs and beat the white to the soft peak stage
2. Beat one other egg and the yolk from the first egg, then fold into the egg white. Add a pinch of salt and any dried herbs or spices you like
3. Remove any stamens/pistils from the squash blossoms
4. Mix the last egg, the chopped fresh herbs, and any other herbs and spices you desire into a fairly smooth paste. A few chunks of feta are fine
5. Use an espresso spoon and your fingers to fill the cheese mixture evenly into the squash blossoms. It doesn’t matter if the blossoms tear or if the filling isn’t all neatly contained. It’ll all be covered during frying. If the blossoms are only partially filled, though, fold the ends of the petals over the filling to make them into little packages
6. Heat some oil in a frying pan. Aim for about 1 cm deep and heat it to a moderate temperature (the back of a wooden spoon or a wooden chopstick bubbles gently when placed in the oil)
7. Place about 1/16 of the egg white mixture in the frying pan. Place a blossom on top of this. Then spoon another 1/16 of the egg white mixture on top. Do this with as many blossoms as will fit into the pan without crowding
8. Once the bottoms are nicely browned, turn the blossoms with a spatula and let the other sides brown. You can turn them all around to brown all sides, if you wish
9. Remove the cooked blossoms to a serving dish. Repeat for additional batches as needed
10. Serve the blossoms as they are, or with plain yogurt, with any type of raita, or with any salsa you like

Photos (numbers correspond to the steps in the method section)

1 Beat egg white

2 Fold egg yolk and one whole egg into beaten white

7 Spoon a bit of the egg mixture into the hot oil, place a blossom on top, then add more egg mixture

8 turn to fry all sides

10 Serve