They are very delicate and I recommend cooking the same day you buy them. The recipe is not really difficult but it is a little time consuming and possibly a little messy.  This is a staple in Italian cooking in springtime. For Oklahoma gardeners with more zucchini than friends, this recipe is a delightfully tasty solution.

Here it goes:
 Stuffed Zucchini Blossoms

• 8 zucchini blossoms

• oil for frying

For the filling:

• 1 cup of ricotta cheese

• 1/2 cup of grated Parmigiano cheese

• 1 small clove of garlic, pressed

• 1 tablespoon of chopped Italian parsley

• 1 egg

• 4 slices of salami Toscano or other spiced meat - chopped.

• pinch of nutmeg

• salt to taste

Batter

• 1/3 cup of flour

• 1 egg

• 1 cup of beer

• salt and pepper to taste

Wipe the zucchini blossoms, remove the pistils and make sure the cavities are clean. Mix all the ingredients of the filling together so you make a paste. check the salt.

Fill each blossom with this mix. You can use a pastry bag to squeeze out the mix or a small spoon. Twist the end of the blossom to secure the filling.

In another bowl, mix well the batter ingredients. Heat the oil in a deep frying pan. Mine was close to an inch deep. When the oil is crackling hot, dip the zucchini in the batter and fry in small batches. Turn them carefully a couple times to make sure they are nice and golden brown. Serve them immediately.

As an appetizer:  2 per person sprinkled with a little parmesan. As a light meal: 4 per person with a nice arugula salad.