Beer Battered Fried Squash Blossoms
by Country Spoon
Zucchini and summer squash season is just starting to pick up. If you can’t wait for the fruit – try the blossoms and kick off another great American holiday with these simple, freshly fried treats. Great for BBQs when a little extra beer can be spared for a light and fluffy batter – Happy 4th of July everyone!
Beer Battered Fried Squash Blossoms:
10 to 12 squash blossoms – stamens removed
1/2 c. all-purpose flour
1/2 c. beer of choice
1/2 t. salt
1/4 c. vegetable oil
freshly cracked black pepper
coarse sea salt
Start by removing stamens from squash blossoms. It is easiest to reach inside with two fingers and pinch… keeping an eye open for ants and small bugs – a water cup nearby helps to handle them! In a heavy skillet heat oil over medium to high heat until hot and a tiny pinch of flour sizzles when sprinkled in. In a small bowl, whisk together flour, beer and salt. Dip squash blossoms in beer batter until lightly coated and place on a plate.
When oil is ready and hot, work in batches of 3 to 4 blossoms and fry battered squash blossoms until golden, turning once. Remove from pan and drain on paper towels. Season to taste with freshly cracked black pepper, coarse sea salt and freshly minced chives and serve immediately. These are great served with a spicy homemade salsa…