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Categories: Appetizers, Vegetarian

Fried squash blossoms

Fried squash blossoms
Los Angeles Times

Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is staggering under ... Read more

Total time: 30 minutes | Serves 4
Note: Superfine cornmeal can be substituted for the chickpea flour.
  • 12 squash blossoms
  • 1 cup chickpea flour, preferably Italian
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne pepper
  • Salt
  • 3/4 cup cold water
  • Peanut or vegetable oil, for deep frying

Step 1Rinse the squash blossoms and pat as dry as possible. Remove the pistils if you like.

Step 2Combine the chickpea flour, curry powder and cayenne pepper in a large bowl. Add 1 teaspoon of salt and whisk to blend. Add the water and whisk until completely smooth. Let stand 15 minutes.

Step 3Pour the oil to a depth of 3 inches into a Dutch oven or large, heavy, deep pot. Heat to 375 degrees.

Step 4Holding each blossom by the stem end, dredge through the chickpea batter to coat completely, draining off the excess. Carefully lay into the hot oil and fry until crisp and golden brown on all sides, turning once, about 1 minute total. Drain on paper towels. Salt and serve hot.

Each serving:
200 calories; 582 mg. sodium; 0 cholesterol; 15 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 4 grams protein; 1 gram fiber.
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