June 21, 2009
Fried Squash Blossoms
I bought some squash blossoms in the Farmer's Market and decided to make some as soon as I came home. Last year, I had some when my parents were visiting. At home, the batter is made of chaal bata (rice that is soaked and made into paste) and spices including mustard paste.
Since I was in a hurry, I used rice flour and spices available at home. No deep fry here, I shallow fried the flowers and the result was crispy on the outside and soft and almost sweet on the inside.
One thing to remember is to make sure you clean the flowers thoroughly and remove the stamens from the middle.
Ingredients: Serves 2
4-5 squash flowers
3 tbspoons rice flour
2 tbspoons chickpea flour
1 tspoon chopped cilantro
1/2 tspoon lemon zest
pinch of tumeric powder
1/4 tspoon red chile powder
1/2 cup oil (reserve some and add as needed)
salt to taste
Run the flowers under water, remove stamen from the middle and pat dry. Set it aside.
Now mix all the ingredients in a bowl with water to make a smooth mix/batter. It shouldn't be too runny. Soak the flowers in the batter for 2-3 minutes.
In the meantime, heat oil in a pan. As the oil heats, put the flowers one by one and fry each side 2-3 min on medium heat or till they are golden.
Serve warm. We had ours with kichuri, salad and yogurt.