This summer treat makes my heart sing. Its a clear sign the garden is going well because enough squash is blossoming at a time that I can do a round of fritters. Many recipes call for sparkling wine in the batter, but I found a recipe that uses mineral water and it tastes divine! I picked about 15 squash blossoms last week and looks like I will be making this again over the weekend. Feeling blessed by the squash deity!
3/4 cup gluten free flour (I used have arrowroot & half tapioca)
1 tsp. salt, plus more, to taste
1/2 cup cold sparkling mineral water
1 cup of fat (I used suet this time, but duck fat is lighter)
15 anchovy fillets
15 squash blossoms
1-In a bowl, stir together the flour and the 1 tsp. salt. Add the eggs and mineral water.
2-Gently spread open the petals of each flower and carefully pinch out the filaments inside. Insert an anchovy into each flower and press the petals closed.
3- In a heavy fry pan pour in oil and heat until a bit of the batter sizzles when dropped into the oil. One at a time, dip the flowers into the batter, turning to coat completely. Lift out and let the excess drip off. Working with a few at a time, slip the battered flowers into the hot oil and fry until golden brown on all sides, about 4 minutes. Using tongs or a slotted spoon, transfer the blossoms to a plate and season with salt. Serve immediately. We had them will grilled pork chops and a spinach portabella salad. Delicious!