A quick dip of freshly picked zucchini or summer squash blossoms into a tempura batter, then into hot lard, makes a delightful summer appetizer. If the blossoms come from unsprayed plants and are picked early in the morning, you should not have to wash them. The blossoms of other squash, pumpkin, and melon plants—as well as sliced vegetables and shrimp—can be used in this tempura batter.
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