Ingredients:

½ C. all purpose flour
½ tsp. baking powder
¼ tsp. garlic salt (optional)
1 egg
½ C. milk
1 Tbsp. vegetable oil
Additional oil for frying
12 large, freshly picked, squash blossoms

Directions:

In a medium bowl, combine flour, baking powder, and garlic salt. In another bowl, beat egg, milk, and oil. Add egg mixture to dry ingredients and stir until smooth. In a skillet, heat 2 inches of oil to 375 degrees F. Wash blossoms and pat dry. Dip petals into batter and fry in oil, a few at a time, until crisp. Drain on paper towel. Keep warm until serving.

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