It was her Honeydew Salad with Poppy Seed Dressing...
Who said beer and chips are perfect pair?
Here's one that's way better.
Beer-Battered Squash Blossoms
Put down the potato chips and pick up the squash blossoms. This crispy snack goes great with cold beer, so buy a few extra bottles while you’re out.
Makes 10 to 12 fried blossoms
1/2 cup (62.5g) all-purpose flour
1/4 cup (55g) cornstarch
1/2 teaspoon turmeric
1 (12-ounce, or 355-ml) bottle of beer (you’ll use half; drink the rest)
10 to 12 medium squash blossoms, cleaned and pat dry, stems and stamens removed
Line a large plate with paper towels. Fit a deep-fry or candy thermometer in a deep saucepot.
In a medium bowl, whisk the flour, cornstarch, salt, and turmeric to combine. Whisk in half the
bottle of beer. Let stand while you heat the oil.
Pour canola oil to a depth of 1/2 inch (1.25 cm) in a large skillet and heat over medium high until
it reaches 350°F. This may take up to 10 minutes. (A pinch of bread will quickly sizzle and crisp
when the oil is ready.)
Dip 2 or 3 blossoms in the batter to coat, then lower into the hot oil. Fry until golden and crisp,
60 to 90 seconds total, turning once. Remove with a slotted spoon to the paper towels. Season
immediately with salt. Repeat with the remaining blossoms. Serve.
(* Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group. Photography © 2012 by Paulette Phlipot.)