We were late getting the garden in this year, so we’re only just now getting any blossoms on the zucchini plants (and still no tomatoes). Here’s a quick and tasty way to serve the blossoms, if you’re willing to forego some squash later on.
- zucchini or other squash blossoms
- 1/2 cup beer
- 1/2 cup flour
- 1/2 tsp salt
- oil for frying (I used good old-fashioned lard; use the oil of your choice)
Heat oil in a deep skillet or deep fryer to 375F. Mix flour, salt, and beer, and whisk together. Don’t worry about a few small lumps: you don’t want to over-stir and make the batter go flat. Dip blossoms in batter and fry, turning once when the underside is golden. It’ll only take a couple of minutes. Eat ‘em while they’re hot.