blossoms in egg and then flour. i find that this produces a crunchy crust, which is light but not over bearing.
you do not need a lot of oil, but it needs to be hot. when the oil is at the proper temperature, a sprinkle of flour will seize immediately. if the oil is not hot enough, the blossoms will be soggy and greasy.
try to turn the blossoms only once (i.e. after the first side is crisp).
after the blossoms are finished, place them on a piece of paper towel to drain. sprinkle with a little salt immediately.
stuffed squash blossoms are best when eaten immediately. if you have a large number to 