Deep-Fried Squash Flowers

Name: Deep-Fried Squash Flowers
Cuisine: French
Ingredients: 1¼ cups cold water; 1 cup all-purpose flour; About 30 medium-sized squash flowers, rinsed, opened, trimmed, and dried (see Preparation); About 30 medium-sized squash flowers, rinsed, opened, trimmed, and dried (see Preparation); Vegetable oil for deep-frying; Additional salt; Additional salt

Preparation info

6
generous servings as an appetizer

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

When soft, summery squash blossoms appear in greenmarkets around town, I am forced to change my mind about my dislike of deep-frying in order to prepare these golden appetizers—a familiar estival antipasto in Italy, where they appreciate vegetables that are simply (or not at all) seasoned.

Ingredients

1¼ cups cold water
¼ teaspoon salt
1 cup

Europe
Americas
Asia
Italy
France
United States
Mexico
India
California
Starter
Vegan
Summer
Winter

Method

Combine water and salt in a small bowl. Sift in flour, beating rapidly with a fork until blended. Cover with a towel and let stand an hour or longer.
When ready to serve, pour about an inch of oil into a wide, deep skillet (preferably electric) and heat to 375 degrees. Stir batter; coat a blossom thoroughly, then drop into the hot oil. Repeat quickly 4 or 5 tim