Servings: four to six as an appetizer.
Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.
In a medium bowl, combine the flour and a heaping 1/4 tsp. salt. Add the seltzer and stir to blend. The mixture should be the consistency of a semi-lumpy but loose pancake batter.
Heat the oil in a 12-inch skillet over medium heat. When a drop of batter sizzles in the pan, the oil is ready. Holding its stem end, dip a blossom into the batter. Swirl it around to coat. Drag the end of the blossom over the bowl’s edge to remove excess batter. Gently lay the blossom in the pan and repeat with 4 or 5 more blossoms, depending on the size (don’t over-crowd the pan). Cook until the blossoms are light golden-brown on the bottom, about 2 minutes. Turn the blossoms with tongs and cook until light golden-brown on the other side, about 2 minutes. Remove from the heat and transfer the blossoms to a rack covered with paper towels and set over a rimmed baking sheet. Sprinkle with salt and transfer to the oven to keep warm. Return the skillet to medium heat and repeat with the remaining blossoms.
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