Savvy gardeners know that flowers from plants in the squash family make flavorful fare. Remove only the male blossoms—those with thin, trim stems—if you'd also like to harvest some squash. You'll find these to be a treat that's tender on the inside and crisp on the outside.—Lynn Buxkemper, Slaton, Texas
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- 1 egg
- 1/2 cup milk
- 1 tablespoon canola oil
- Additional oil for frying
- 12 large freshly picked squash blossoms
- In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 in. of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crisp. Drain on paper towels. Keep warm until serving. Yield: 4 servings.
Originally published as Fried Squash Blossoms Snack in Taste of Home April/May 1994, p45
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