BEER-BATTER FRIED SQUASH BLOSSOMS
Steps:
- 1. Pour the beer in a medium bowl and let stand until flat, about 1 hour. 2. Place the flour in a small mesh strainer. Sieve the flour over the bowl of beer, whisking constantly to incorporate. When all the flour has been added, the batter will have the consistency of heavy cream. 3. Rinse the squash blossoms and inspect them for insects. Pull out the bitter green stamen. 4. Heat 1 1/2 inches of oil in a deep pot to a temperature of 375. 5. Working with three or four blossoms at a time, dip them into the batter and let the excess drip back into the bowl. Place into the hot oil and fry, turning once, until golden brown and crisp, about 3-4 minutes. 6. Use a slotted spoon to transfer blossoms to a platter lined with paper towels. Sprinkle generously with salt and serve immediately.
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