Beer-batter fried squash blossoms from Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes (page 376) by Jack Bishop

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Notes about this recipe

  • MollyB on July 13, 2020

    Very tasty recipe, and one of the easiest batters I've made. After I fried the first batch, I tried dredging the blossoms lightly in flour before the batter, and I found that got them a little better coated. (Though the first ones were great, too. :)) I also tried the batter on some young zucchini and it worked really well for the zucchini, too, creating a tempura-like light coating.

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