← Back to Search Results
frying
Fried Squash Blossoms

Photo by:
Comments: 0
 

Recipe

During those few months when these delicate, lovely blossoms are in the market, buy them and fry them to eat as you sip wine before dinner. When I find blossoms still attached to tiny zucchini, I slit the zucchini in half and dip the whole affair into the batter. For the best results use a deep, heavy pot and have a deep-fat frying thermometer on hand.

Yield: 6 to 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup dry white wine
  • ¼ cup cold sparkling water
  • 1 quart olive oil or peanut oil
  • 12 squash blossoms (with or without tiny zucchini attached)
  • Salt for sprinkling

Directions

In a medium-sized bowl, combine the flour, wine, and water. Whisk until the mixture resembles a thin pancake batter.

Heat the oil in a deep, heavy pot over high heat to a temperature of 350°F or until just before smoking.

Dip a blossom into the batter, shaking off any excess against the side of the bowl. Drop it gently into the oil allowing it to brown nicely for a few minutes. Using tongs or a slotted spoon, remove the blossom and drain it on paper towels or on a wire rack placed over paper towels.

Repeat with the remaining blossoms, frying no more than 3 at a time. If you crowd the blossoms, they will lower the temperature of the oil and you will not get as crispy results.

Salt the blossoms generously and eat while warm.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Nutritional information is based on 1/8 teaspoon added salt per serving.

427kcal (21%)
9mg (1%)
1mg (2%)
4mcg RAE (0%)
57mg
10mg
2g
0g
1g
17g
0mg (0%)
294mg (12%)
6g (31%)
36g (56%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
good-to-the-grain Good to the Grain
by Kim Boyce
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?