No greasy squash blossoms here. This simple beer batter yields delicately light and crispy fried blossoms.
⅔cupunbleached all-purpose flour
¾cupbeer or club soda
canola or vegetable oil for frying
Heat 1 inch of canola or vegetable oil in a deep skillet to 375°.
Clean the blossoms by gently submerging them in cool water and swishing them around AND check for bugs inside the blossom or you might get a little surprise! Place on paper towels to absorb the moisture.
Dip the blossoms in the batter and fry, turning until golden, 1-2 minutes. Drain on paper towels and season with salt (if desired).
Shown served with fried goat cheese rounds and a simple puree of red pepper and tomatoes.