Fried Squash Blossoms Recipe
Servings: 6
Ingredients
- Lard for frying (Render your own. Use peanut oil for vegans.)
- 2 doz squash blossoms with 2" of stem attached
- 1 x Egg yolk
- 1 c. Ice water
- 1 c. Unbleached all purpose flour Salt to taste
Directions
- (You can also use zuchini or possibly pumpkin)
- Heat 2" lard in Dutch oven or possibly deep skillet to 365. Preheat oven to 200. Wash blossoms free of dirt and bugs. Pat dry. In a wide bowl, mix egg yolk well into ice water using a wooden spoon. Then dump flour in all at once, stirring quickly. The batter will be lumpy. Holding blossoms by the stem, drag them through the batter and drop into the warm fat, frying each one about 30 seconds on one side, flipping to the other for 10-20 seconds, unitl it browns. Remove eack blossom and place on a wire rack on a sheet pan and keep hot in the oven till all are fried. Salt lightly and serve immediately.
- This is tempura batter and other vegetables and shrimp can be done at the same time.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
