Fried squash blossoms

Yield: 6 -8

Measure Ingredient
\N \N Lard for frying (Render your own. Use peanut oil for vegans.)
2 \N Dozen squash blossoms with 2\" of stem attached
1 \N Egg yolk
1 cup Ice water
1 cup Unbleached all purpose flour
\N \N Salt to taste

(You can also use zuchini or pumpkin) Heat 2" lard in Dutch oven or deep skillet to 365. Preheat oven to 200.

Wash blossoms free of dirt and bugs. Pat dry. In a wide bowl, mix egg yolk well into ice water using a wooden spoon. Then dump flour in all at once, stirring quickly. The batter will be lumpy. Holding blossoms by the stem, drag them through the batter and drop into the hot fat, frying each one about 30 seconds on one side, flipping to the other for 10-20 seconds, unitl it browns. Remove eack blossom and place on a wire rack on a sheet pan and keep warm in the oven until all are fried. Salt lightly and serve immediately.

This is from Low Country Cooking by John Martin Taylor This is tempura batter and other vegetables and shrimp can be done at the same time.

Posted to bbq-digest V5 #032A

From: Kit Anderson <kit@...>

Date: Fri, 13 Sep 1996 06:16:05 -0500

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