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Fried Squash Blossoms


  • 1 large egg
  • ½ cup ice water
  • Pinch of sea salt
  • ½ cup all-purpose flour
  • Vegetable oil, for frying
  • 6 squash blossoms
  • Sea salt
  • Freshly ground black pepper
  • Fresh lemon juice


In a mixing bowl, lightly beat the egg and pour in the ice water; mix to combine. Add the salt and flour, and continue to mix until the batter is the consistency of heavy cream.
While the batter is resting, carefully clean the fragile blossoms. Remove the yellow stamens as gently as possible so as not to tear the blossoms. Remove any green leaves near the stem, and clip the stem, if necessary. Gently wash the blossoms, shake them, and lay them on a paper towel to dry.

Heat 2 inches of vegetable oil over medium-high heat to 375 degrees. Dip 2 blossoms at a time in the batter and coat them completely, letting the excess drip off. You may want to fry one flower first to test the oil. The blossom should be light-brown when fried and crisp. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown.

Submitted by Heidi DeCosmo