I remember going out to the garden, with my dad, early in the mornng to pick the blossoms while they were still wide open, and not housing any bees or bugs. Mom would gently clean them and then make us this fabulous, tasty side dish (or snack). I always loved them better than the zucchini.
Don't forget to prepare the squash blossoms by inspecting each flower for dirt, bees or bugs. (Tiny critters tend to hide inside the blossoms.)
Gently rinse under slow running water, and dry with paper towels. Remove the pistil from inside each flower, and the green spikes from around the bottom.
Place on paper towels and pat dry.
Mix together flour, baking powder, egg, grated cheese, parsley, salt, and a pinch of pepper so that you get the consistency of thin pancake batter. (If it's not thin enough, add water, a little at a time.)
Heat oil for frying in a skillet until medium hot. (You’ll want enough in there so the blossom will sink to the bottom and then fluff up while frying. Be sure not to fry too many together at one time.)
When the oil is hot, dip each blossom into the batter and let excess drip back into the bowl. Place gently into hot oil. Fry on both sides until golden brown, this should take a few minutes on each side. Drain on paper towels; sprinkle with a little salt, if desired.