Squash Blossom Recipe
Ingredients
| 24 squash blossoms, picked in the early morning, washed, drained and placed in a towel | ||
| Eggs | 3 | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup unbleached white flour | ||
| Baking powder | 1/2 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1/2 Clove (5gm), finely chopped | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Vegetable oil | ||
Directions
1. Allow the blossoms to remain in the towel while preparing the batter so that the excess water drains from them.
2. Beat together the eggs, salt, flour, and baking powder. The batter should be a fairly thick coating consistency. Add the parsley, garlic, and cheese.
3. Add oil to depth of 1/2 inch in a heavy saucepan. Heat the oil to 360 degrees on a deep-fat thermometer. Dip the blossoms in the batter and fry, one at a time, in the oil until golden. Drain on paper towels.
2. Beat together the eggs, salt, flour, and baking powder. The batter should be a fairly thick coating consistency. Add the parsley, garlic, and cheese.
3. Add oil to depth of 1/2 inch in a heavy saucepan. Heat the oil to 360 degrees on a deep-fat thermometer. Dip the blossoms in the batter and fry, one at a time, in the oil until golden. Drain on paper towels.
Chef
