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As a Southerner, I know everything tastes better fried. This fact of life doesn’t exclude squash blossoms! The blossoms taste like a tender, exceptionally flavorful squash, and they are simply irresistible. I pulled this recipe off of epicurious.com, but normally I just fry the blossoms in oil after smothering them in a light tempura batter. Enjoy!
Vegetarian!
Source: epicurious.com -- & Farm Manager Sarah Masterson (Entered by Rhonda Janke)
Servings: 2 main course servings (or 4 appetizer servings)
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