Oops We Made Them Again - Fried Stuffed Zucchini Blossoms Recipe

Hey, New Englanders. Now is the time to make the zucchini madness stop. We know you don't want to be snacking on zucchini bread all fall, and neither do your neighbors and co-workers. Before those vibrant yellow blossoms can become full-fledged green squash, pick them. Stuff them with cheese. Dip them in egg wash and seasoned flour and fry them up. Yes, they are edible. And they're delicious, an Italian delicacy, even. If you like a more tempura-type batter, follow Sara Moulton's recently published recipe. Ours (below) has a lighter, crisper touch that we believe allows the flower, not the batter, to be the star. Make them both and see which you prefer. And just say no to zucchini 8 squash blossoms, rinsed 1 large…