(Serves 4 as appetizer)Squash blossoms are highly perishable, keeping two days at most in the fridge. For best results, cook them the day you buy them. They’re great as an appetizer with creamy store bought salad dressing like Ranch, homemade aioli or simple tomato sauce.
- 12 squash blossoms
- 1 cup flour
- Â½ teaspoon baking powder
- 1 egg
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 to 1 Â¼ cups sparkling water (which makes a lighter/airier batter, may substitute tap water)
Mix flour, baking powder, salt and pepper in bowl. Add cracked egg and Â½ the amount of water. Mix with a whisk. Slowly add more water until desired consistency is achieved. Batter should nicely coat a spoon, a lighter batter can be achieved with more liquid, and a heavier batter can be achieved with less liquid.
Heat vegetable oil in fry pan, electric skillet or deep fryer to 350 degrees. Lightly dredge each blossom in flour, then coat well in tempura batter. Immediately drop the blossom into the oil. Fry for 2-3 minutes until crispy. Remove and season with salt.