1/4 cup beer
1/4 cup water
1/2 cup flour
1/2 tsp curry powder (very mild flavor–use more or less to taste; I’ll use more next time)
3 egg whites, beaten until stiff but not dry
zucchini or squash blossoms, and/or baby squash/zucchini
oil for frying
salt to taste
whisk together liquids, flour, and curry powder; let rest for 20 minutes or so to allow flour to absorb liquids. Fold flour mix and egg whites together.
Dip blossoms and/or baby squash into batter and fry in small batches in 375F oil. Drain on paper towels and salt to taste while hot.
Claire also likes the blossoms stuffed with a ricotta/mozzarella/egg mix before frying