Fried Squash Blossoms

Ingredients

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

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