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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 12 whole Squash Blossoms, Cleaned And Destemmed
- 1 whole Egg, Separated
- 2/3 cups All-purpose Flour
- 1 pinch Salt
- 1/2 teaspoons Ground Cinnamon
- 1-1/2 cup Dry White Wine
- 2 Tablespoons Mineral Water
- 24 ounces, fluid Vegetable Or Canola Oil, Or Enough For Frying
- 2 Tablespoons Confectioners Sugar
Method
- 1. Into a medium sized bowl add: egg yolk, flour, pinch of salt, cinnamon, wine and mineral water. Whisk together to combine. Cover bowl with plastic wrap and let sit for a minimum of one hour to allow mixture to thicken into a batter consistency.
- 2. In a large deep sided pan (frying machine, Dutch oven or similar) heat enough oil to fry the squash blossoms until it reaches approximately 325 degrees.
- 3. WHILE the oil is heating, beat the reserved egg white until it has stiff peaks. GENTLY fold the egg white into the batter mixture.
- 4. Once the oil is hot, GENTLY dip the cleaned squash blossoms into the batter and then CAREFULLY place them into the oil. Cook until lightly golden, just a minute or two. Using a slotted spoon remove blossoms and transfer to a sheet lined with paper towels.
- 5. Garnish with confectioner's sugar.
