It's zucchini season, which means it's also squash blossom season. Since we're currently vegetarian, I couldn't make my parents' recipe of beef-stuffed blossoms, so I went with cheese instead.
I mixed some finely chopped green onions and basil into some goat cheese, then stuffed each flower with about half a teaspoon of the mix. Next up, I whipped up a quick batter of sparkling water and flour, about the consistency of thick pancake batter. (You could use beer or plain water, too.) Twist the top of each flower, give it a quick dip in the batter, and fry in about 1/4" of oil until golden.
Since I had some beautiful heirloom tomatoes from the farmers market, I made a quick sauce to top the flowers. But they're also delicious on their own.