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Beer-Battered Squash Blossoms



1 cup all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 cup beer

Canola or vegetable oil for frying
24 squash blossoms


Combine first 4 ingredients in medium bowl. Whisk in beer. Cover; chill batter 1 hour.

Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375 degrees. Working in batches, hold stem of each blossom. Lower into batter to coat all but 1/4 inch. Fry until golden, about 1 minute per side. Transfer to paper towels to drain. Arrange on platter to serve







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