Zucchini-Stuffed Squash Blossoms

We ate these too fast to take a picture-- but if you find yourself in a garden with squash blossoms, this is worth all the work.

Filling: Grate zucchini and sprinkle with kosher salt. Let sit 20-30 minutes. Squeeze water out and pat dry. Taste to make sure it's not to salty (if it is, rinse and squeeze again). Mix with grated cheese and egg (we used about 4 small zucchini for 2 cups cheese and 2 eggs). Add (about 1/2 c) fresh bread crumbs until mix is sticky and holds together.

Batter: 1 c flour, 1/4 c cornstarch, 1 c cold beer or milk. Whisk together flour and cornstarch with paprika, salt and pepper. Whisk in milk in a bowl placed over an ice water bath. Refrigerate until ready to use. Batter should be thick, but if it's too thick, add a little water.

Pick squash blossoms, preferably right before cooking. If you have to pick them earlier, rinse gently and place in a tray of ice water in the fridge until ready to use.

Stuff blossoms with filling; pinch ends to close. Dip in batter, and fry gently in oil over medium-high heat.

For leftover filling: Form small patties (about silver-dollar sized). Coat with fresh bread crumbs and fry until crispy on both sides.