FRIED SQUASH BLOSSOMS
Steps:
- With a pair of small sharp scissors, snip each petal down to the stem to open the blossom more fully. If the stems are still attached, snip them off. Sprinkle the flowers with a little water and lay them to dry, stem side up, petals spread out like a sunflower. In a shall bowl, beat together the flour and beer to form a batter that is slighly thicker than heavy cream. Stir in a little sea salt. Cover the batter and let it rest while the oil heats. Use peanut oil, a minimum depth of 3 incehs in a heavy skillet. Heat the oil on medium flame. When ready, slide the blossoms, one at a time into the batter and then into the waiting oil; cook only 3 or 4 at a time. As they turn deeply golden, remove with tongs and let sit a moment on paper towels. Grind a little sea salt over top or mist lightly with sea salted water.
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