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SQUASH BLOSSOM BEIGNETS

Ingredients
  

  • 1 1/2 CUPS ALL-PURPOSE FLOUR
  • 1 TEASPOON SALT
  • FRESHLY GROUND BLACK PEPPER
  • 1 3/4 - 2 CUPS WATER or BEER
  • 1 TABLESPOON OLIVE OIL
  • 1 EGG SEPARATED
  • 18 LARGE or 36 SMALL SQUASH BLOSSOMS
  • VEGETABLE OIL

Instructions
 

  • Sift flour and salt into a medium bowl. Whisk in water (OR beer), 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 2–3 minutes, until golden. Turn once or twice. 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.