Fried Squash Blossoms

August 4, 2006

Fried Squash Blossoms

(Heidi DeCosmo, TCSA)

1 large egg
½ cup ice water
Pinch of sea salt
½ cup all-purpose flour
Vegetable oil for frying
6 squash blossoms
Sea salt, freshly ground black pepper, and fresh lemon juice

In a mixing bowl, lightly beat the egg and pour in the ice water; mix to combine. Add the salt and flour, and continue to mix until the batter is the consistency of heavy cream.
While the batter is resting, carefully clean the fragile blossoms. Remove the yellow stamens as gently as possible so as not to tear the blossoms. Remove any green leaves near the stem, and clip the stem, if necessary. Gently wash the blossoms, shake them, and lay them on a paper towel to dry.

Heat 2 inches of vegetable oil over medium-high heat to 375 degrees. Dip 2 blossoms at a time in the batter and coat them completely, letting the excess drip off. You may want to fry one flower first to test the oil. The blossom should be light-brown when fried and crisp. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown.

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