Gently wash and dry the squash blossoms. Snap the stem off directly below the flower and then using kitchen scissors, cut the stamen/pistil out of the center of the flower and remove.
Heat canola oil in a frying pan to medium heat.
Combine all ingredients for the pork filling and mix well.
Stuff the prepared squash blossoms with a small amount (~1 teaspoon) of the pork filling.
Combine all ingredients for the batter and mix well.
Dip the stuffed squash blossoms in the batter and then gently place the stuffed-blossom in the hot oil. Let fry for ~5 minutes until the pork is cooked through and the blossom is golden and crispy.
Enjoy immediately, either alone or with some chili dipping sauce!