Crispy and light fried squash blossoms

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In Italy squash blossoms are in all the markets in summer but here they have been hard to find. I went to the Atlanta huge Buford market and found my source! As I was buying several people asked me what I do with them.
They are tasty and pretty in salads or in pasta but my favorite is dipped in an ice cold batter and fried in olive oil. In Italy I always used extra virgin olive oil “When in Rome do as the Romons” right? But here with oil more pricey I mix olive oil with corn oil ( because a restaurant in Italy who made the crispiest fried calamari ever used this combo.


1 inch of oil olive oil and oil mixed corn or other frying oil- depends on pan size
1 cup all purpose flour – or rice flour which is very light
1/2 cup sparkling water – ice cold
sea salt

clean the flowers by removing the center pistol of the flower and dabbing with a damp cloth.
Keep the stem as it makes a great holder!
Trim the green excess on outside of flower bud
mix your flour and water together to make a batter with a pinch of salt.
Heat the oil until hot but not smoking
dip the flower into the batter and place in the hot oil.
Fry until golden, flipping over half way thru.
Don’t crowd the pan or the temp. of oil will reduce and absorb the oil.
remove to paper towels and sprinkle salt on them while hot.
Eat immediately!

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