At last Friday’s Citycenter Danbury Farmer’s Market I felt like a kid in the candy store. So much wonderful produce … where to begin. Then I saw them sitting in a plain cardboard box. I had to have them! Delicate, beautiful squash flowers!
I made them just like my grandmother. No stuffing, just a light batter to complement their delicate nature.
- 18-20 squash flowers
- 1 large egg
- 1 cup flour
- 1 cup chilled water
- salt (to taste)
- vegetable oil
- olive oil
- Prep the flowers: gently remove the leaves at the base of the flower. then rinse both inside and outside of flowers.
- Drain them in a colander. Then spread them out on a towel.
- Make the batter: in a shallow dish whisk the egg by itself first, then whisk in the water and flour. Whisk until any lumps disappear. You want it to be a really light batter. If you need to add more water feel free. Add a pinch of salt.
- In a deep saute pan heat over medium high equal parts vegetable oil and olive oil. You want the oil to be be about 1/2 inch deep.
- Once the oil is hot* then start lightly dipping the flowers into the batter letting any extra batter drip off. Then immediately put them into the oil. Work in batches – 3-4 flowers in the pan at one time.
- Fry until lightly golden on one side, then flip and fry until golden on the second side.
- When golden all around, gently remove the flower from the pan and place on a cooling rack lined with a towel to allow the extra oil to drain off. The cooked flowers should be delicate and crisp. Give the cooked flowers a touch more salt.
- Serve immediately.
*My test to see if the oil is hot enough: I run my fingertips under water then flick the droplets into the pan. If the water dances on the oil, it’s good to go. It’s not exactly the most scientific method, but it’s how grandma used to do it.