Fried Squash Blossoms Recipe

Jun 14, 2012 @ 7:14 AM
Posted by La Tavola Marche

Nutrition

Cal/Serving: 196
Daily Value: 10%
Servings: 4

Low-Sodium
Vegetarian, Dairy-Free, Sugar-Conscious

Fat	9g	13%
Saturated	1g	5%
Trans	0g	0%
Carbs	24g	8%
Fiber	1g	3%
Sugars	0g	0%
Protein	5g	10%
Cholesterol	47mg	16%
Sodium	73mg	3%
Calcium	29mg	3%
Magnesium	9mg	2%
Potassium	58mg	2%
Iron	1mg	4%
Zinc	0mg	3%
Vitamin A	145IU	3%
Vitamin C	1mg	2%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	4%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	2%
Folic Acid (B9)	16µg	4%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	7%
Vitamin K	5µg	7%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	2g	0%

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Fresh Picked Squash Blossoms

A fabulous summer appetizer is fried zucchini or squash blossoms, lightly battered, golden & crispy with a hint of salt, followed with a tall glass of bubbly Prosecco! It's a match made in heaven.
You can find recipes that fill the blossoms with cheese but I prefer it vuoto, fried without anything stuffed inside so you can taste how delicate this dish really is. The blossoms perish quickly, so cut them off the plant or buy them the day of use & keep them in the crisper section of your fridge until ready to fry.

INGREDIENTS

8 zucchini or squash blossoms, fresh cut, remove the center pistil & stamen from the flower
1 cup flour
1 egg
pinch of salt
spoonful of baking powder
enough seltzer water to make a thin batter
oil for frying

DIRECTIONS

In a bowl combine the flour, salt & baking powder. Scramble the egg & add it to the flour.
Then with a fork, mix in the egg & enough seltzer water to make a thin batter. Allow to sit in the fridge for at least an hour. The mixture will separate, stir it with a fork a few times before use.
Temperature to fry 350 degrees
Dip into the batter & allow the access to drip off. Fry at 350 degree until golden brown. Sprinkle with salt & serve immediately with an cold glass of Prosecco.