Ingredients for Batter Fried Squash Blossoms
- 1/2 cup milk
- 1 large egg
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- Male Squash Blossoms
- Canola Oil
- Mint Leaves
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How to Make Batter Fried Squash Blossoms
- In a medium bowl, whisk together 1/2 cup milk, 1 large egg, 1 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until just combined.
- Let the batter rest for 5 minutes to allow the flour to hydrate.
- Gently wash and flatten about 12 squash blossoms. (Remove pistils if desired).
- Dip each squash blossom into the batter, ensuring it's fully coated.
- Heat about 1/2 inch of vegetable oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the oil temperature.
- Carefully place the battered blossoms into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried blossoms with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately. Garnish with a sprinkle of Parmesan cheese and fresh herbs (like basil or chives), if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
24g
Carbs
1g
