That will be really nice Mama. Not that this is the season for blossoms! But it pays to be prepared, just in case I have a friend that can let go of a few blossoms!
I always thought the batter was from a corn starch base, being as light and crispy as it was. Kind of like the batter that Chinese cooks use, I recall them being a very light tempura.
Now it seemed to me it was sort of a novelty dish, as it really contained very little substance.
! I remember thinking "Boy I wonder who would want to pick their blossoms and loose a perfectly good squash in the process"! Of course squash can be mighty prolific as any gardener knows
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Have A great weekend, CCCathy