Deep Fried Squash Blossoms
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Corn meal||1⁄2 Cup (8 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Unrefined safflower oil||2 Cup (32 tbs)|
Mix batter ingredients lightly.
Chill for half an hour.
While batter is chilling, wash and pat dry squash blossoms.
When ready to cook the blossoms, dip them in the batter and fry in hot oil until golden and crisp.
Drain on paper towels.