All of the summer squash varieties have edible blossoms, but the ones that you find at most of the farmer's markets and in the specialty grocers are usually from the zucchini or courgette plant as their beautiful orange blossoms have a delicate zucchini flavor and soft, slightly velvety texture. These delicate flowers are easily bruised and if you are lucky enough to have zucchini in your own vegetable garden you should harvest flowers once they have just opened and use them immediately.
Zucchini blossoms are often served after they have been dipped in a tempura like egg and flour batter and fried in peanut or grape seed oil. They are often stuffed with cheese before frying, and, I admit that they are gooey and good, but I'm actually beginning to like the blossoms better when they are served raw. Young fresh blossoms tossed raw into a simple arugula, frisee and radicchio salad give a wonderful hint of that zucchini flavor and pair nicely with the slightly bitter arugala. When the blossoms are young, you can even leave the stem attached for a crunchy addition to the salad. We love the fresh Italian cheese known as burrata at our house. It is made from buffalo mozzarella and cream and we think it's the perfect summer cheese. Raw zucchini flowers stuffed with burrata and then drizzled with olive oil and sprinkled with sea salt make a wonderful appetizer on a hot summer day.