Tempura-Fried Squash Blossoms
Method
These crispy squash blossoms top Boot Camp alum Craig Deihl's Braised Wreckfish with Eggplant, Baby Squash, Tomatoes, and Crispy Squash Blossom.
Adapted from Cypress (GreenEarthBooks, 2009)
- Canola oil, for frying
- 1 cup cold soda water
- 2/3 cup cornstarch
- 2/3 cup all-purpose flour
- 4 squash blossoms, with stems
- Fine sea salt
Fill a large, heavy-bottomed pot with at least 4 inches of canola oil. Heat the canola oil to 350 degrees. In a medium-sized mixing bowl, combine the cold soda water, cornstarch, and flour. Whip the mixture with a whisk until the batter is fully incorporated. Keep the batter cold until you’re ready to fry.
Holding the squash blossoms by the stem, dip only the flowers into the tempura batter. Working in batches, remove the blossom from the batter and place it in the hot oil. Fry for 4 minutes, until the flowers are crispy and translucent. Drain the blossom on paper towels to absorb excess grease and season them with fine sea salt. Repeat with the remaining blossoms. Keep the blossoms warm until ready to serve.
Yield
4 servings