OK, so if I want to cook some squash flowers, I pluck the male ones as they are in excess and therefore expendable. ..(hmmm - is that true in real life?
Got that part but just exactly when do you pick them? Ready to open, just opened, full opened?
Remove the stamen, read that. Stuff with a cream cheese concoction, press closed. (and check for creepy crawlies - saw lots when pollinating!)
Batter - which one - a tempura one? Sounds like the best one to me, but is there a more appropriate one?
Cook - assume deep frying must be done so they are fully submerged?
Serving - a condiment to go with? or not.
Accompaniements - (is that a word?) Is it the star of the show? A starter? A sidedish? - what else would you serve them with?
All ideas, suggestions and hints welcomed!
and are some squash flowers better than others?