Fried Squash Blossoms

Fried Squash Blossoms
Photo by Scott Phillips


  • 6 oz. (1-1/3 cups) unbleached all-purpose flour
  • ½ cup extra-virgin olive oil
  • 10 to 12 squash blossoms, stamens removed
  • 1-½ cups cold plain seltzer (one 12-oz. can)
  • Kosher salt

Position a rack in the center of the oven and heat to 200°F. In a medium bowl, combine the flour and a heaping 1/4 tsp. salt. Add the seltzer and stir to blend. The mixture should be the consistency of a semi-lumpy but loose pancake batter. Heat the oil in a 12-inch skillet over medium heat. ...

View full recipe at Fine Cooking


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