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| Squash blossoms bathe in sunshine at Ambler Farm. |
Sautéed squash (or zucchini) blossoms
Rinse and pat dry 1-2 dozen blossoms.
Heat ½ inch canola oil in a wide sauté pan to 375 degrees (the surface of the oil should be shimmering, NOT bubbling).
While the oil is heating, beat two eggs in a bowl and add one-third to one-half cup whole wheat flour and beat mixture until thick. Using a hand beater, mix in 1/3-1/2 cup club soda until the consistency is a thin batter.
Using tongs, dredge zucchini blossoms in batter and carefully place in heated oil for about 3 minutes (do not stir). Then flip each blossom over and saute for an additional one to two minutes.
Remove to paper towel-lined plate to drain. Season with salt and pepper. Serve immediately. These are also good with Chalula or Tabasco sauce.
