One of the best parts of summer is when the squash blossoms bloom. My Italian father always grew squash for the sole purpose of frying up the flowers, we looked forward to them all year. I am lucky enough to find them at my local farmers market and I always make them this way. I make a light batter and shallow fry them. For the batter I used:
1-2 cups of flour (depending on how many flowers you have)
1 tsp baking powder
salt and pepper
whisk together and add as much seltzer water to make a thin batter much thinner than pancake batter. Now set a pan with a shallow amount of oil and fry until golden, about 2 minutes per side. Drain on paper towel and enjoy!!
You can also stuffed them with seasoned ricotta before you dip in batter and fry them. Some people take the pistol out they think its bitter but I like it's up to you. Just make sure you check inside the blossoms for little critters they like to hide there!!