In a bowl, mix the flour with the egg using a fork. Once you have a fairly smooth mixture, dilute it by slowly adding half a glass of water and continuing to stir until the batter is as smooth and thick as puree.
Carefully wash the squash blossoms, drain and gently dry them using paper towels. Remove the pistil, all but a short piece of the stem (to hold onto when dipping), and any small firm green leaves.
Place a large pan on the heat and add enough oil to completely cover the blossoms when frying. In the meanwhile, dip the squash blossoms in the batter, turn them gently and, when the oil start to smoke, fry them, a few at a time, then. Once nicely golden, drain them on paper towels.
Sprinkle over some salt, arrange them on a plate and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5086g)|
|Recipe Makes: Servings|
|Calories from Fat: 94 (6%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 193.7mg||7 %|
|Potassium 12536.8mg||330 %|
|Total Carbohydrate 325.1g||96 %|
|Dietary Fiber 57.1g||228 %|
|Sugars, other 268g|
|Protein 77.4g||111 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1537
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