How to make it

  • Dip the squash blossoms in cold water and drain them thoroughly on paper towels.
  • Remove the stamens from the male blossoms. In a small bowl, mix all filling ingredients with a whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.
  • To make the batter, in a medium bowl, stir together the flour, water, milk, egg and salt.
  • Let sit for one hour.
  • Fill a heavy saucepan or skillet with oil to a depth of 2 inches.
  • Heat over medium heat to 375 degrees. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil.
  • Fry until golden brown, about 1 minute, turn over and fry on the other side.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat with the remaining blossoms, being careful not to overcrowd the pan.
  • Add salt and pepper and serve immediately.

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