Fried Squash Blossoms in Batter

Instructions

1. 1

   Before you start, decide on the result you want: for crisp blossoms that are slightly less puffy, use the instant leavening for savory pies; for puffy, soft and golden blossoms, use the dry yeast; for fuller, golden blossoms you can add the eggs given in the variations of the original recipe. In a bowl, mix the flour with the dry yeast (or the instant leavening for savory pies) and the salt.

2. 2

   Add the water a little at a time, stirring with a fork, until you have a soft, sticky batter that is not too runny: depending on the flour you use all the water or only 260-270 g. With the instant leavening there is no rising time, so you can dip the blossoms and fry right away.

3. 3

   Cover with plastic wrap and let rise for about 1 hour (skip this step if you used the instant leavening). In summer the batter doubles in volume very quickly; in autumn and winter, or in a cooler room, it can take 1½ to 2 hours.

   1 hr

4. 4

   Meanwhile, clean the blossoms by removing the hard, prickly stem. You can leave the inner pistil in: it has a slightly bitter aftertaste but is perfectly edible, so remove it or not according to taste.

5. 5

   When the batter is ready, heat plenty of oil in a deep-sided small pot to 347°F (175°C). Dip one blossom at a time into the batter, coating it well so that every side is covered, then lift it with a fork without tearing it.

6. 6

   Lower it straight into the hot oil and fry 1, at most 2 pieces at a time, keeping the temperature steady so they do not burn: about 1½ minutes is enough. For a thicker, crisper crust raise the heat slightly for the last few seconds; for a paler color skip this.

   2 min

7. 7

   Lift the blossoms out and drain them on paper towels without pressing them, then arrange them on a serving platter right away. Fry all the remaining blossoms the same way, then sprinkle with flaky salt and serve piping hot.