I love the flowers, and they are great to eat, raw in salads or deep fried in tempura.
The flowers have a simple fresh taste and a delicate texture. They aren't flowery tasting, but more like extremely mild zucchini or corn.
Here is a great recipe for deep fried zucchini flowers (squash blossoms).
2/3 cup all-purpose flour
2/3 cup club soda
1/4 teaspoon salt
4 cups oil for deep frying 18 zucchini blossoms (I use canola, safflower or olive oil)
Heat the deep fryer to 375 degrees. Make a batter with the flour, salt and soda. Working in batches of 6, dip blossoms in batter to coat, brushing them against side of bowl to remove excess batter, pop them into the deep fryer for 1 to 2 minutes per batch until golden, Drain them on paper towel and sprinkle with salt. I like use a finishing salt, Fleur de Sel, Himalayan Pink Salt etc. Serve warm, and eat immediately. If you don't have a deep fryer, you can use a deep pot, you will have to turn the flowers to brown evenly.