Squash-Blossom Beignets, French

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Squash-Blossom Beignets, French

 

1 1/2 cups flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

1 lightly beaten egg

18 large or 36 small squash blossoms

vegetable oil

1 clove garlic, peeled and finely chopped

2 tbsps. finely chopped flat-leaf parsley

 

Sift flour and salt into a medium bowl. Whisk in 2

cups water, olive oil, and egg.

Remove center stamens from squash blossoms; wash and

pat dry.

Heat 1'' vegetable oil in a large, heavy saucepan over

high heat. Just before frying, add garlic and parsley

to batter, stirring well. Dip flowers in batter,

coating them inside and out. Fry 1 to 3 minutes,

turning frequently. Drain and sprinkle with salt.

Serves 6.

 

 

 

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