Five Minute Photo Shoot: Squash Blossoms and Shrimp

For dinner the other night: squash blossoms, fried in a thin batter made with rosé wine, served alongside some Gulf shrimp that was poached and tossed with feta, parsley, garlic, and scallions.  Delicious.

One trick to ultra-crispy squash blossoms (or any fried food, really) is to use rice flour in the batter.  These guys stayed impeccably crisp for somewhere close to an hour.

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