Christmas came early this year!

When Emma asked how one handles squash blossoms, I thought she was asking for cooking suggestions. When she then stated that she'd bring them over during a visit on Saturday, I was literally speechless with excitement! Much gratitude, then, to the Hungs for sharing some enormous zucchini blossoms from their garden with me!

These were stuffed with a cream chezz, sea salt, black pepper and fresh thyme mixture. They were then battered in a flour, ice-cold water and egg wash and fried in a shallow cast iron skillet, turning each blossom once to fry both sides.

They were unbelievably delicious!