I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Whisk together milk, flour, egg and sparkling water until smooth.
Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.
Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.
Serves 1 – 4. Personally I could eat 40 of these 😉