Fried Squash Blossoms
about 16-20 squash blossoms, stems trimmed, stamens removed
2 cups flour
1 1/2 cups club soda (plus extra in case batter is too thick) or beer
1/2 tsp Herbs de Provence
Peanut/Canola/Corn oil for frying
Heat oil in a fryer or a large, deep, heavy pot (oil should be filled about 1 1/2-2 inches high) to 370 degrees (use a thermometer).
In a large bowl, combine flour, soda water, and 1/2 tsp herbs. Mix with wooden spoon until smooth. Season with salt and pepper. If batter is too thick, add a bit more soda water. Using your hands, add 4-6 blossoms to batter, coating evenly. Add about 4-6 coated blossoms to the hot oil, frying until golden, about 5 minutes. Remove with tongs and drain on paper towels. Season with more salt, and pepper. Repeat with remaining blossoms. Cover with foil to keep warm while other blossoms are frying. (You can also place them on a baking sheet and place them in the oven at 250 degrees.)
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