Stuff a squash blossom for a summer sensation

(Pick a few squash blossoms that have tiny zucchinis attached for a real treat)

If you plant extra squash in your garden, you will be rewarded with lots of squash blossoms, which are a delicacy all by themselves.

I have been reaping a bounty of zucchini this season, having won the battle with the squash borers early on in the season. And now I am enjoying the blossoms, which are so light and delicious and the epitome of summer cuisine (good luck finding local squash blossoms in the winter!).

This is the joy that comes with gardening — enjoying fresh produce and flowers that winter cannot duplicate.

(Pick the blossoms early in the morning when they are wide open)

Squash blossoms can be gently torn and tossed into the makings of an omelet or sauteed in stews and soups.

But one of my favorite ways to eat them is to pick them early in the morning, mostly the male flowers that do not bear fruit, and snag a few that have tiny zucchinis starting to hatch (the proud momma flowers!). I like to stuff them with a little cheese or breadcrumb filling, dip them into egg and then breadcrumbs and quickly fry them for a light summer supper that is superb.

Pair them with some sliced garden tomatoes, a salad and bruschetta, and you might need a supp-hose to keep your brains from falling out (right, Soupy?)!

Here's all you need to do:

(Pair the stuffed zucchini blossoms with tomato-bruschetta for a memorable summer meal)

Stuffed Squash Blossoms

1. Pick flowers (about 6-7 large flowers) and snap off the pistils and stamens; gently rinse them and pat dry.
2. Mix together an egg with a couple tablespoons of milk, salt and pepper; whisk together.
3. On the side, have ready a plate of white flour for dredging, and breadcrumbs for coating (plain or seasoned).
4. Cut a few slices of gogonzola cheese (or any other cheese you might have lying around, such as mozzarella, fontina or mascarpone).
5. Stuff the blossoms with the cheese and fold the petals around it.
6. Dredge in the white flour, then the egg, then the breadcrumbs.
7. Repeat until all the blossoms are coated.
8. Heat to high about an inch of oil in a large skillet (half vegetable and olive oils work well).
9. Quickly, and gently, drop the blossoms in the oil and fry until golden brown.
10. Drain on a paper bag.
11. Serve with brushcetta, salad or all by themselves for a delicious taste of summer.

(Yellow and green zucchinis and their blossoms are a summer treat)