Pick squash blossoms. (If you choose male flowers, which grow on longer, thinner stems, you’ll avoid reducing your crop.) Cut stems off at the base and clip out stamens from the inside. Rinse thoroughly, shake off excess water, and let blossoms air dry on paper towels.

Combine softened cream cheese with chives and onion. Spoon about an ounce into each blossom (less if you’re using smaller flowers).

Close blossoms. Whisk egg and milk together in one bowl and mix flour, cornmeal, garlic powder, salt, and pepper in another. Dip closed blossoms in the wet then the dry mixture until well-coated.

Fry over medium heat until browned on both sides. Drain and serve with Ranch dressing or dip.

Note: Squash blossoms are best picked in the morning and they don’t keep well. Use as quickly as possible after harvesting. If not using for a day or two, refrigerate.