squash blossoms from the squash volunteers in the garden
optional- cheese
2 eggs, beaten with a little water
a bottle of beer
enough flour to get a pancake batter consistency
salt
oil
Cut the anthers/style out of the squash blossoms, stuff with cheese and twist the petals closed if you choose to fill with cheese. Heat oil in a saute pan. Mix the beer, flour, and salt. Dip each blossom in the egg, and then in the batter, and place in oil. Flip after several minutes to brown both sides, and remove to a cooling rack on a sheet pan in a warm place.
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