Cinnamon fried squash blossoms- let’s talk about the wholesome goodness of fresh-picked garden produce meeting the deliciousness of a summer fair funnel cake.
I’ve seen a gazillion and one recipes for savory fried squash blossoms featuring selections of cheeses and herbs. I only saw one sweet fried blossom recipe in an immediate Google search, and it featured a quantity of white wine that I didn’t have on hand. (But believe me, I’ll be trying that one when I can!)
In the meantime, I adapted a generic frying batter recipe to be a little more nutritious (I know, I know, it’s still deep fried) and my hubby fried up the blossoms for me. Here’s our recipe:
Cinnamon Fried Squash Blossoms
- 1/2 cup flour (All purpose works, though you can use healthier options. Just be aware you may need to wait a few minutes for your batter to thicken if you use spelt or sprouted.)
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup water
- 1 egg
- 1 tsp vanilla
- 1 Tbsp coconut oil (or melted butter or vegetable oil, though I like the coconut taste better!)
- About 12 squash blossoms
- Oil for frying
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a separate bowl.
- Add wet ingredients to dry ingredients, mix until just combined.
- Fill a small skillet with about 1/2 inch of oil for frying. Heat over medium high heat.
- Once your oil is heated, dip your squash blossoms gently into the batter to coat them. Use tongs to place them one by one into the skillet. Do not overcrowd them. You’ll have to do several rounds of this.
- Fry the blossoms for a couple minutes on each side until golden brown. Remove from the oil and drain on a paper towel lined plate.
- Let cool a bit. Sprinkle with powdered sugar if desired.
- Eat and enjoy!
These were a real hit in our household. They disappeared faster than we made them! Just in case sweet fried blossoms aren’t your thing, I’ll share a couple of savory fried squash recipes next week. (What’s a little frying here and there going to hurt anyone, anyway?)
(This post was shared at the Homestead Barn Hop!)
I’ve been wanting to try something like this with day lily petals. My edible pants book has a recipe for it. Glad to see it works out, and that they taste good, too!
You have an edible pants book?!? 😉 Lol. Very cool. I’ll have to try day lilies sometime! Let me know if you try it!