Every year I tell myself I’m going to do something with those beautiful pale yellow squash blossoms and every year I fail. When they sat right in front of me at a recent Bay Ridge Food Co-op distribution, I no longer had a way to ignore them. I went home with a dozen of the light puffs in hand, still no idea what to do with them. When posed to my twitter friends what to do, an overwhelming cry of “fry them!” came back. I’ve never really deep-fried anything. Beignets once when I was a child, but after the labor of making the dough, cutting, waiting for them to rise before I even got to the hot oil stage, I promised myself never again. But how much trouble could squash blossoms be? There’s not much dough involved and no yeast or rising. I picked up a bottle of canola oil on my way home and was ready for something new.
Deep Fried Squash Blossoms