Squash Blossoms Crispy Fried
Recipe for crispy fried squash blossoms adapted from Marcella Hazan's Essentials of Classical Italian Cooking
Servings: 6
Ingredients
- 1 dozen male zucchini blossoms
- grape seed oil
- 2/3 cups flour
- 1 cup water
- salt
Instructions
- 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.
Notes
I use a high enough heat to quickly cook. 375 is preferred without about an inch of oil in heavy bottom pot.