This simple fried squash blossom recipe has been in our family and loved by all for generations. When we were kids we used to wait at the kitchen counter for my mom to dish these yummy and beautiful squash blossoms like it was candy. I promise you and yours are going to LOVE these little treasures. I grow extra squash plants every year just for the blossoms and during July, August and September every potluck and friendly game night gathering we attend I bring a big platter of these fried blossoms. There are NEVER any left overs to take back home. Try them with a little tomato slice and spicy dip topping....... ummmmmmm.
Start with 24 to 36 squash blossoms
3 fresh eggs
1/4 cup half and half
salt and pepper
granulated garlic
ground tumeric
1 tablespoon unbleached flour
1/4 - 1/2 cup organic sunflower (or similar) oil
Mix egg batter ingredients with fork or whisk
Heat up oil in skillet medium high
Heat sunflower oil in skillet, dip squash blossoms in batter and pan fry in hot oil. Drain on paper towel. Lay out beautifully on a platter. Serve hot or room temperature plain or with a little topping, almost anything works as topping, it's up to you and what you love.
That's it!!!! Simple, delicious and versatile.