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Ingredients
- 1/2 c. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. tarragon
- 2 eggs, well beaten
- 1 1/2 c. beer, (bottles just opened)
- oil (for deep frying)
- 1 qt. squash blossoms (just partially opened)
Method
- In a bowl, blend
- together the flour, salt, pepper, tarragon and eggs. Add the beer gradually, beating until smooth.
- Heat the oil until very hot. Dip each squash flower in the batter.
- Drop into the hot oil and fry until puffy and golden.