Squash Blossoms May 18, 2014

I picked these blossoms very early Sunday morning.  I cut out the pistol / stamen, not sure what it's called.  Then I stuffed them with ricotta, parmesan, salt, pepper, thyme, oregano, and garlic powder.  I dredge them in flour, corn starch, and beer.  Then I pan saute them in a very little olive oil.  It is a delicacy.