Dublin Core

Title

Fried Squash Blossoms

Subject

squash blossoms

flour

salt

pepper

egg

water

beer

vegetable oil

lard

Description

Fried Squash Flowers

Pick when Blossom full open
Remove the inside of Blossom
Dip in Batter
Deep fry
Serve with salt

Back: blank

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# Fried Squash Blossoms

## Ingredients

### Blossoms
- 12 to 16 squash blossoms, freshly picked when fully open

### Batter
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 3/4 cup cold water or beer

### For Frying
- Vegetable oil or lard for deep frying (2 to 3 inches depth)
- Salt for serving

## Instructions

1. Pick blossoms when fully open, ideally in the morning before they begin to close.
2. Gently remove the stamen or pistil from inside each blossom. Shake gently to remove any insects. Do not wash if possible — if necessary, wipe gently with a damp cloth and dry thoroughly.
3. Whisk together flour, salt, and pepper. Add beaten egg and cold water or beer; stir until a smooth, thin batter forms. Do not over mix. Refrigerate batter for 15 minutes if time allows.
4. Heat oil or lard in a deep pan to 350 to 375°F.
5. Dip each blossom in batter, allowing excess to drip off.
6. Fry in batches — do not crowd the pan — for 2 to 3 minutes per side until golden and crisp.
7. Drain briefly on paper or a clean cloth.
8. Serve immediately with salt.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0051

Coverage

Oregon, US