Italians are big squash blossom cooks. They will stuff them with a mix of ricotta and herbs, bread them and pan fry. I skip the stuffing part but stick to my Italian heritage.
8-10 male squash blossoms
1-2 eggs beaten
1 cup of bread crumbs
salt and pepper to taste
1-2 tablespoons of olive oil
Soak the blossoms in water for a half hour and then rinse them well, making sure all the little bugs are gone.
In a large plate mix bread crumbs, and salt and pepper to taste.
Heat 1 tablespoon of olive oil in a frying pan.
Dip the blossoms in the egg and then the bread crumbs.
Pan fry them for about 1-2 minutes per side in hot oil. Working in batches, add the rest of the oil and the leftover blossoms. Serve them warm.