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September 9, 2013 / Chris Blum

Squash Blossom Fritters

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Okay, I admit it, I have a squash blossom problem. These little fritters are amazing, instead of frying them oil I cooked them on the griddle, which lead to a lighter version. I served with a little sour cream on the side.

Ingredients:
20 squash blossoms, chopped
1 c flour
1 tsp baking powder
1/2 tsp salt
1 TBSP basil, chopped
2 tsp thyme
3 TBSP Parmesan
1 egg
3/4 c milk

Combine all ingredients except blossoms and herbs in a bowl, whisk until well combined. Stir in herbs and squash blossoms.

Heat griddle over medium heat and cook fritters about 3 minutes per side.

Serves 4.

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