Eat your vegetables—and flowers, too! Fry up a bouquet of edible squash blossoms for a spicy snack.
Fried Squash Blossoms
- 12 large squash blossoms, freshly picked (use male flowers with the single tubular stamen)
- 2 eggs, beaten
- 1 cup flour
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon red (cayenne) pepper
- 1/2 teaspoon turmeric
Combine batter ingredients. Heat 1/2 to 1 cup oil in a saucepan. Dip squash blossoms in batter until coated and fry in hot oil until golden brown, less than 1 minute. Drain on paper towel and serve warm.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now