Preheat oven to 400° F.

In a small mixing bowl, mix the hazelnut flour, tapioca flour and coconut milk until smooth.

Remove any stems from the squash blossoms, and gently fold the blossoms into the batter. Season with salt to desired taste.

In a heavy skillet or sauté pan, heat some cooking oil. Coconut, avocado, or ghee could all be good choices. When the oil is hot, place a mound of fritter batter, shape it into a thick pancake-like shape, and repeat until you have filled the pan comfortably. You can play around with size and thickness.

Cook each side of the fritters until they have browned on both sides, about 2-4 minutes on each side.

Place the browned fritters on a baking sheet pan and repeat until all the batter is used up.

Place the browned fritters in the oven and bake for about 20 minutes until they have puffed up and are sizzling, indicating they have cooked all the way through.