Deep-Fried Squash Blossoms

All who like squash blossoms love them fried—and no wonder: Lightly coated with batter, the meaty petals, which taste like a pale version of whichever squash they produce (or produces them—chicken or egg?), make an uncommonly appealing appetizer—which is why I have borrowed a recipe from Uncommon Fruits & Vegetables: A Commonsense Guide, thinking it unfair to bring up blossoms without frying them. The crisp morsels are best straight from the skillet, but they can be kept briefly