Fried Squash Blossoms
Serves 6. Recipe is by Teresa B. Day.
12 fresh squash blossoms
1 cup all-purpose flour
1/2-2?3 cup sparkling water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 teaspoon sugar
24 ounces canola oil
1. Heat oil to 350 F in a heavy Dutch oven or fryer.
2. Gently rinse squash blossoms, remove the pistil and pat dry. Leave the stems or fruit on, if you have them. This makes it easier to dip them in the batter.
3. In a medium mixing bowl, whisk together flour and egg. Slowly stir in 1/2 cup sparkling water until the batter is a smooth puree consistency. Add more water if needed. Stir in seasonings.
4. Working in batches, dip the blossoms in the batter then add them to the hot oil. Turn often until just slightly browned, about 10 minutes. Drain on a rack lined with a paper towel, then serve.