Zucchini Blossoms, Two Ways

Each spring during my childhood, my grandfather and my uncle would regularly drive over garbage bags full of zucchini blossoms from their garden, which my mom would fry up and serve in piles that we’d eat like popcorn, shoveling them into our mouths. A more refined way of preparing them is stuffed with ricotta, roasted, and served over a delicate cherry tomato sauce. Which one is better really depends on the mood—do you want soulful and satisfying or elegantly composed? But you can’t go wrong; both are delicious.