Introduction
This dish is a great way to enjoy squash blossoms, and it’s also pretty easy to make. The tempura batter gives the blossoms a nice crispy coating, and the dipping sauce adds a bit of zing. You can adjust the level of spiciness in the sauce to your liking.
Ingredients
-1/2 cup all-purpose flour
-1/2 cup cornstarch
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup water
-1 tablespoon vegetable oil
-1/2 teaspoon cayenne pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon black pepper
-1 quart canola oil for frying
-20 squash blossoms
Dipping Sauce
-1/4 cup rice vinegar
-1/4 cup water
-1 tablespoon sugar
-1 tablespoon ketchup
-1 tablespoon soy sauce
-1/2 teaspoon cayenne pepper
-1/4 teaspoon garlic powder
Method
1. Combine the flour, cornstarch, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the water, vegetable oil, cayenne pepper, garlic powder, onion powder, and black pepper.
3. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.
4. Heat the canola oil in a large saucepan or Dutch oven over medium heat.
5. When the oil is hot, add the squash blossoms to the batter and carefully drop them into the hot oil.
6. Fry the blossoms for 2 to 3 minutes, or until they are golden brown and crispy.
7. Remove the blossoms from the oil with a slotted spoon and drain them on a paper towel-lined plate.
8. Serve the tempura squash blossoms with the dipping sauce.
Potential changes & improvements
-If you want a lighter batter, you can use beer instead of water.
-For a gluten-free version, you can use gluten-free flour.
-If you don’t have canola oil, you can use any other type of oil for frying.
What other food it works well with
Squash blossom tempura goes well with rice and a variety of vegetables.
Common Mistakes
-Not heating the oil enough before adding the tempura batter. The oil should be hot enough that the batter sizzles when it hits the pan.
-Overcrowding the pan. This will make it difficult to turn the tempura and will also make it more likely to stick together.
-Not draining the tempura properly. Be sure to drain the tempura on a paper towel-lined plate so that the excess oil is absorbed.
Nutritional Information
-Calories: 100
-Fat: 7 g
-Saturated Fat: 1 g
-Cholesterol: 0 mg
-Sodium: 290 mg
-Carbohydrates: 9 g
-Fiber: 1 g
-Sugar: 3 g
-Protein: 1 g
Allergens
-Wheat
-Soy