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.
