1. Pick male blooms, which have long slender stems, no squash behind them. Pick them in the morning before blooms close. (They can be kept fresh in a plastic bag in the refrigerator for days.)

2. Wash blooms in cold water then put them in strainer to drain the water. Bottom of blooms are firm, tops tear easily.

3. Batter: 1 egg, 1/3 cup milk and 2 teaspoons flour. This will batter 8-10 blooms. Before frying, pat blooms in flour. Fry in hot oil until slightly brown on both sides, lay them on paper toweling to absorb some oil.

Note: If you didn't know it, you'd think you were eating fried battered shrimps.