SQUASH BLOSSOM BATTER

During my recent trip to LA I became obsessed with the deep-fried squash blossoms we had at a couple of restaurants.  Lauren was able to get the recipe from the chef that made our favorite ones, and since I have been back in Austin I have luckily found squash blossoms several times and have made them using this batter.  It would also be great to deep fry anything you might want to fry – other veggies, fish, even something sweet.  The squash blossoms are the male blossom of a zucchini plant, and at least here there is only a short window when we can find them – late Spring, early Summer.  I made them for KK’s birthday party this past weekend, and as usual everyone loved them.  They are definitely worth trying!

2 c. all purpose flour

¾ c. corn starch
1 TB baking powder
¼ c. sugar
1 TB salt
Ice cold club soda
Squash blossoms or whatever you want to fry
Goat cheese, optional
Peanut or canola oil

Mix all dry ingredients together with a whisk.  Add enough club soda until it resembles the consistency of a thin pancake batter. 

The squash blossoms are very delicate so keep them refrigerated until the last minute.  Unless you are coming straight home from the grocery store, be sure and keep them on ice.  Carefully pull out the stamen of the squash blossom.  If you like goat cheese, put about 1 t. of it inside the flower.  Twist the end of the petal and dip in the batter.  Immediately drop it in very hot oil.  When one side is light golden turn it over and cook the other side.  Drain and enjoy!