Squash Blossom Beignets
1 1⁄2 CUPS ALL-PURPOSE FLOUR
1 TSP. SALT
FRESHLY GROUND BLACK PEPPER
2 CUPS WATER
1 TBS. OLIVE OIL
1 EGG, SEPARATED
18 LARGE or 36 SMALL SQUASH BLOSSOMS
optional seasonings: FRESH BASIL, MINCED or FRESH PARSLEY, MINCED or HERBES de PROVENCE
Sift flour and salt into a medium bowl. Whisk in water, olive oil, and egg yolk. Whip egg white to stiff peaks and fold into batter. Add any optional seasonings, if desired.
Heat 1'' vegetable oil in skillet over medium high heat. Dip flowers in batter, coating them well. Fry 1–3 minutes, turning frequently. Drain on paper toweling. Sprinkle with salt and serve. Beignets freeze very well. Once cooled, wrap individually in plastic wrap and freeze in ziploc bags. Reheat until crisp in 350 oven or toaster oven.
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