Fried Parmesan Squash Blossoms (gluten and grain-free)
Ingredients
- 1 pint squash blossoms, cleaned (double check for bugs- I've found a few- just wipe delicately with a paper towel and check the inside)
- 1/4 cup chickpea flour
- 1/4 cup seltzer water, (plain flavor)
- 1/4 cup grated parmesan, omit for paleo/dairy-free
- pinch of sea salt
Instructions
- Combine chickpea flour, seltzer, parmesan, and sea salt in medium bowl.
- Heat a large skillet over medium high heat and generously coat bottom of pan with oil. Have some paper towels next to the skillet ready for you to place the finished squash blossoms.
- Dip blossoms in batter and then pan fry in oil for about 2 minutes/side. Place on paper towels to soak up any excess oil. Eat immediately (it won’t be hard- Matt and I ate this entire plate within minutes. And I immediately wished I had more).
- While these are best eaten right away because they lose their crispiness quickly, you can place the first batch in the oven at 350 for about 10 minutes while finishing up a second batch to keep them as crispy as possible.
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