My sister Bonnie plucked them fresh from her zucchini plants, one growing on the porch in a large flower pot, the leaves as big as an elephant's ear, figuratively of course, and the others in the garden plot, many, many yards away.
The flavor of the blossoms was uniquely of squash, and also, in my opinion, with hints of oyster.
I found the blossoms very delicate and sensitive to their environment once plucked, so it is advisable that you execute your recipe in a timely fashion.
I soaked them in warm water (just before cooking) to keep them plump and rid them of their little buddies, ants. I then drained them on paper towels and within about 10 minutes, we were eating something old,but new, in a delicious and most satisfying way!
12 squash blossoms
1 large egg
1 tbsp. Italian breadcrumbs
2 tsp. heavy cream
oil for frying
After soaking the blossoms in warm water to rid of any critters, rinse gently and place on paper towels to dry.
Meanwhile, prepare the egg wash coating.
Combine the remaining ingredients and mix well with a fork or whisk.
Heat oil to 350*F.
Dredge blossoms well in egg wash and drop oil one at a time.
Remove when golden, about 2 minutes, draining on paper towels.
Serve immediately, but are also good at room temperature.