• Thoroughly mix the ricotta and egg. Gently fold in the chives and zest then season with salt and pepper. Scoop the mixture into a sandwich-sized Ziplock bag or small pastry bag.
• Gently wash and dry 20-24 squash blossoms.

To fill the squash blossoms

• Cut one of the two bottom corners of the ricotta-stuffed Ziplock to make a homemade pastry bag (or use a traditional pastry bag). Squeeze the stuffing from the bag into the cup of each blossom, filling until the blossom is about 3/4 full. Fold the tops of the petals over to form a seal around the filling. Sprinkle the outside of the blossoms with additional salt and black pepper.
• While you’re stuffing the blossoms, you can be heating the oil in a heavy saute pan. Annette used a neutral oil to allow the delicate flavor of the squash shine. Being the consummate chef, Annette merely eyeballed the oil but I’d hazard a guess that she used about 2 tbsp. (Use enough to thoroughly coat the bottom of your pan.)

To saute the zucchini flowers

• Heat your oil over medium/medium high heat. The oil should be heated to that point just before it begins to bubble.
• Using a sweeping motion away from your body to prevent getting splashed, drop the blossoms into the oil one at a time. Cook until brown on the bottom, approximately 3 minutes, then flip.
• Cook until the second side is brown, another 2-3 minutes. Move the cooked blossoms to a paper towel to drain and cool slightly for about 2-3 minutes.
• The blossoms are best when they’re hot. Just be careful not to burn your tongue.