Fried Squash Blossoms
Published by Stewart, Tabori & Chang
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.
6 to 8 servings
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseappetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecrisp, savory
- 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
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