Mama Mangia
Super Moderator
Italian Squash Flowers
1 C Flour
1 teasp. baking powder
1 egg
1 teasp. salt
1/8 teasp. pepper
Milk
Canola Oil
Mix above ingredients (except oil) in medium bowl. The best way to describe mixing is glumpy (not too well mixed to be watery, you will be able to tell when you have made them a few times). Add a little milk a little at the time, until glumpy, these do not take much milk about 1/4 C or less.
Dip squash flowers, I use zucchini for the best taste, but you can also use summer squash etc. until well coated.
Heat about 1 inch of the canola oil in frying pan. (Medium)
Fry flowers on each side until light golden brown, about 3 minutes per side. Again when you make them a few times, you will be able to tell when they are done. If you do not have a garden, you can have a local farm save you some squash flowers. Like corn, best used when
just picked or soon after.
1 C Flour
1 teasp. baking powder
1 egg
1 teasp. salt
1/8 teasp. pepper
Milk
Canola Oil
Mix above ingredients (except oil) in medium bowl. The best way to describe mixing is glumpy (not too well mixed to be watery, you will be able to tell when you have made them a few times). Add a little milk a little at the time, until glumpy, these do not take much milk about 1/4 C or less.
Dip squash flowers, I use zucchini for the best taste, but you can also use summer squash etc. until well coated.
Heat about 1 inch of the canola oil in frying pan. (Medium)
Fry flowers on each side until light golden brown, about 3 minutes per side. Again when you make them a few times, you will be able to tell when they are done. If you do not have a garden, you can have a local farm save you some squash flowers. Like corn, best used when
just picked or soon after.