Almost a month has passed since I shared first excerpts from RIPE by Cheryl Sternman Rule published by Running Press (2012).
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
Kosher salt
1/2 teaspoon turmeric
1 (12-ounce, or 355-ml) bottle of beer (you’ll use half; drink the rest)
Canola oil
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.)
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