Experience the delightful crunch and delicate flavor of battered and fried squash flowers, a gourmet treat that’s surprisingly easy to make. These golden-brown blossoms offer a unique way to savor summer’s bounty.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 12-15 fresh squash flowers (zucchini or any edible squash)
- Olive oil for frying
Instructions
- Gently rinse the squash flowers under cold water to remove any dirt or insects. Pat them dry with a paper towel.
** If desired, stuff the flowers with a mixture of ricotta and Parmesan cheese. To do this, carefully open the petals and fill each flower with about a tablespoon of the cheese mixture. Pinch the petals closed to seal. - In a mixing bowl, combine the flour, salt, and black pepper. Add any optional spices if using.
- In a separate bowl whisk the eggs.
- In a deep skillet or frying pan, pour enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°. You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- Dip each squash flower into the the batter then dredge in the flour mixture, making sure it’s fully coated. Carefully place the battered flowers into the hot oil, a few at a time, without overcrowding the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the fried flowers and transfer them to a plate lined with paper towels to drain excess oil.
**Optional: Add a pinch of cayenne pepper or garlic powder for extra flavor
