Yield: 12 Servings

Ingredients:

1 cup ice water

2 Tablespoons olive oil

2 whole eggs

¾ cup all purpose flour

¼ cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

3 egg whites, beaten firm, no peaks

12 squash blossoms

Canola oil, for frying

 

Method:
Combine water, olive oil and whole eggs in a large bowl. Sift dry ingredients and mix into liquid. Let stand 1 hour. Fold in beaten egg whites just before use.

Clean squash blossoms, leaving some of the stem. Remove the small green spikes at the base.

Heat oil in deep fat fryer to 360° F. Holding the blossoms by the stem, dip in the batter one at a time and drop into the fat. Turn blossoms to insure even cooking. Remove from the oil and drain on paper towels. Season with salt. Serve immediately with lemon wedges and marinara sauce if desired.

Wine Pairing:
A rosé champagne such as Moet Chandon Brut Rosé NV