4as an appetizer or side dish
By Karen Morgan
Growing up in an Italian household, I got accustomed to two delicacies I really couldn’t let go of once I’d gone gluten-free. The first was my grandmother’s pasta; the second, her fried squash blossoms. These delicate flowers, a natural by-product of the growth cycle of various squashes, are at their best in late spring and early summer when zucchini and other squash are coming into season.