Dip in batter and fry in hot fat until golden brown. Or bring 1 cup water to boil, add 2 cups blossoms, cover and cook over low heat for 3 minutes. Serve hot with butter, salt, and pepper. Tastes like summer squash. Use only the firm, yellow tubers.
Older tubers are soft, and inedible.
Wash and boil in soda water for 2 minutes, then cook in salted water for about 15 minutes. Add butter and salt.