12-15 fresh squash blossoms, stems and stamen removed
1/2 cup AP flour
1/2 cup plain sparkling water/club soda or your favorite Pilsner brew
Coarse sea salt
Vegetable or olive oil for frying
Line a plate/baking sheet with paper towels and set aside.
In a large bowl, combine the flour, a pinch of salt and pepper, and the sparkling water or beer, then lightly whisk until combined. (should be a pancake batter consistency)
Add the oil to a large pan over medium-high heat. The oil should reach about 1/8-inch up the pan. Test the to see if the oil is hot enough by adding a drop of the batter into the pan. It will sizzle immediately if ready.
Dredge each of the blossoms in the batter and allow the excess to drip back into the bowl. Work in batches so they cook evenly, Cook for 1-2 minutes each side, until the batter is nice and golden.
Place on the paper towel and sprinkle immediately with sea salt.This will absorb excess oil and leave them crispy.
Serve warm, and if you so feel, an accompaniment of garlic aioli or tomato sauce will add a little extra charm to the appetizer.
If you liked this recipe and want to try more blossom recipes! I'd recommend trying 'stuffed squash blossoms!'
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