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.
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2005 Peggy Knickerbocker