Italian Squash Flowers:
Ingredients: 1 C All Purpose Flour
1 teasp. baking powder
1 teasp. salt
1/8 teasp. pepper
Recipe: 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.
Enjoy!!! :roll: [/b]