Squash blossoms are available for a short time at farmers markets in early summer. Look for blossoms that are tightly closed, and at least 3-4 inches long if you plan to stuff them.
Rinse your blossoms gently and wrap in paper towels until ready to use them. Blossoms are very delicate and rip easily
Make a batter of beer ( or sparkling water) and flour. Start by adding beer slowly (it will foam!) stir until you have the consistency of thick pancake batter. Let sit for at least 10 minutes
If stuffing, gently open the blossoms and fill with a small anchovy fillet and cheese of choice. Here we used iberico, but mozzarella or ricotta are good too (wet cheeses will cause more splatter)
Gently twist blossom petals to close. Be careful not to overstuff, or blossom will rip
Heat oil over med- hot until it shimmers. Test with a bit of batter to check temperature. It is ready when batter is golden and puffed
Gently twist end of blossom in the direction it naturally twists to close blossom. This will help keep the stuffing in place. Hold by stem end, Then twirl blossom in batter to get the right amount.
Carefully add blossom to oil, then check both sides with slotted spoon. Transfer to paper towel when done
Careful not to crowd the wok. Fry blossoms until golden on all sides. Sprinkle oil with salt if it starts to hiss and splatter
Place blossoms on paper towel to drain off excess oil.
Enjoy hot with a glass of prosecco