Squash Blossom Fritters in Beer Batter
Make this delightful seasonal appetizer or snack when all types of squash blossoms are plentiful in the garden in July and August.
Ingredients
¾ cup flour
1 egg yolk
½ tbsp. vegetable oil
¾ cup lager beer
Salt and black pepper to taste
More vegetable oil for frying
20 to 25 closed squash blossoms
Directions
Place all batter ingredients together in a bowl and beat with a whisk until smooth.
Pour vegetable oil into a small, heavy-bottomed saucepan so it is 1 ½-inches deep. Heat over medium heat until it is approximately 350 degrees.
Dip the blossoms in the batter to coat completely and fry in batches without crowding the pan for 2 to 3 minutes per batch, turning each blossom once. You may want to turn the heat down to low after the first couple of batches.
Use a slotted spoon to remove the fritters and place on a platter lined with a triple layer of paper towels. Sprinkle with extra salt, if desired. Serve immediately.
Suggestions
Large, firm, unopened blossoms are ideal, but blossoms of any degree of maturity can be used. Pick the flowers in the morning or evening when they are closed. Feel free to experiment with the batter thickness, adding more flour if thicker coating is desired.
More Recipes
Edible in your mailbox
