Summer Batter-Fried Squash Blossoms
Delight in the delicate crunch of golden-brown batter that encases tender squash blossoms, creating a harmonious blend of textures that captures the essence of the sun-kissed season in every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Saucepan
- Cast iron dutch oven
- Baking sheet
- Paper towel
- Stove
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Slotted spoon
- Paring knife
- Kitchen towel
Ingredients
- 2 teaspoons sunflower oil
- ½ small yellow onion, finely chopped
- 1 teaspoon blackened garlic
- 1 Anaheim chile, roasted, seeded, peeled, and finely chopped
- 1 vine-ripened tomato, seeded and finely chopped
- 1 teaspoon salt
- ½ (15.5-ounce) can organic Great Northern beans, puréed
- 12 to 16 male squash blossoms
- 4 cups sunflower oil, for frying
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ¼ cup plus 2 tablespoons white rice flour
- ½ cup sparkling water, cold
- Pico de gallo, for serving
- Seed to Plate, Soil to Sky
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