Roxy
Starter
FRIED SQUASH ZUCCHINI BLOSSOMS:
1/2 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/4 Tsp. Garlic Salt
1/4 Tsp. Ground Cumin
1/2 Cup Milk
1 T. Vegetable Oil
***You will need additional Vegetable Oil to Deep-Fry Blossoms
1 Egg
12 Squash/Zucchini Blossoms-(Large, Freshly Picked)
In a medium bowl, combine dry ingredients. In another bowl, beat egg, milk and 1 T. Vegetable Oil. Add to dry ingredients and stir until smooth.
In a skillet, heat two inches of oil to 375 degrees F. Dip blossoms into batter and fry in oil, a few at a time until crisp.
Drain on paper towels. Keep warm until serving.
1/2 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/4 Tsp. Garlic Salt
1/4 Tsp. Ground Cumin
1/2 Cup Milk
1 T. Vegetable Oil
***You will need additional Vegetable Oil to Deep-Fry Blossoms
1 Egg
12 Squash/Zucchini Blossoms-(Large, Freshly Picked)
In a medium bowl, combine dry ingredients. In another bowl, beat egg, milk and 1 T. Vegetable Oil. Add to dry ingredients and stir until smooth.
In a skillet, heat two inches of oil to 375 degrees F. Dip blossoms into batter and fry in oil, a few at a time until crisp.
Drain on paper towels. Keep warm until serving.
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