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Squash Blossoms Crispy Fried
Recipe for crispy fried squash blossoms adapted from Marcella Hazan's Essentials of Classical Italian Cooking
dozen male zucchini blossoms
grape seed oil
Wash blossoms in cold water. Gently dry. Cut stems to one inch.
Sift the flour into the water and whisk the batter to a thick consistency of sour cream.
Heat oil in a pan 3/4” high on medium high heat. Holding stem, dip blossom into batter.
Carefully, place squash blossoms into pan, not crowding. Have a lid on hand in case of splattering. Each time you place a new blossom or turn over, grease is likely to splatter.
I use a high enough heat to quickly cook. 375 is preferred without about an inch of oil in heavy bottom pot.