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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 4 servings The following items or measurements are not included below: male squash blossoms |
||
| Calories 332 | ||
| Calories from Fat 292 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.5g | 50% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 17.7g | ||
| Polyunsaturated Fat 8.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 142mg | 5% | |
| Potassium 118mg | 3% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 6.2g | 12% | |
Batter Fried Squash Blossoms
By: Barb Gertz
Aug 23, 2005
These squash blossoms are so good and easy to make.
SERVES 4 -8
Ingredients
- 1 cup milk
- 1 egg
- 1 tablespoon flour
- 1/4 cup parmesan cheese
- 2 dozen male squash blossoms
- 1/2 cup canola oil
- mint leaf or dill weed (to garnish)
Directions
1
Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.2
Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.3
Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Traveling Lady
On Aug 30, 2006
Thanks Barb I have always wanted to try the fried squash blossoms but this is the first year I have had the plants. I really wasn't sure what to expect but they were great. I think I would make the batter a little thicker next time but the flavor deserves 5 stars. Bonnie
From: Baby Kato
On Aug 26, 2005
Thank you so much Barb for sharing this great recipe. My very old neighbour use to make these for me using yucchini blossoms; they were truly amazing...I have never forgotten them. She gave me the recipe before she passed away but I lost it...your recipe tastes very similiar. Thanks for all the memories you have just reawakened.
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