Squash Blossom Fritters
Delightfully crispy and irresistibly golden, these Squash Blossom Fritters are a stunning tribute to seasonal produce. This easy recipe transforms delicate squash blossoms into light and airy fritters, thanks to a perfectly balanced batter made with cold sparkling water, cornstarch, and just a hint of Parmesan cheese for added depth. Fried to perfection in hot oil and served with a squeeze of fresh lemon, these fritters boast a beautiful crunch that pairs effortlessly with the blossoms' natural floral flavor. Whether you're looking for a gourmet appetizer or a unique snack, these fritters are a show-stopping crowd-pleaser perfect for any occasion. Simple, elegant, and packed with fresh, vibrant flavor, this recipe celebrates the beauty of summer's bounty.
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Recipe Information
Ingredients
- 12 pieces Squash blossoms
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cold sparkling water
- 0.25 cup Parmesan cheese (optional, grated)
- 3 cups Vegetable oil (for frying)
- 2 pieces Lemon wedges (for serving)
Instructions
Gently clean the squash blossoms by removing any dirt and trimming away the stems. Set them aside on a paper towel to air dry.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
Gradually pour the cold sparkling water into the dry ingredients while whisking continuously. The batter should have the consistency of pancake batter. If using Parmesan cheese, fold it into the batter at this stage.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat, reaching a temperature of approximately 350°F (175°C). Use a thermometer if possible to maintain consistent heat.
Dip each squash blossom into the batter, ensuring it is fully coated, then gently shake off any excess batter.
Carefully place the coated blossom into the hot oil. Fry 3 to 4 blossoms at a time, being cautious not to overcrowd the pot.
Cook the blossoms for 2–3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to transfer the fritters to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining squash blossoms.
Serve the squash blossom fritters immediately with lemon wedges on the side for squeezing over the fritters for added brightness.
Nutrition Facts
Calories |
6869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 727.6 g | 933% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 738 mg | 57% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
