Squash Blossom Fritters
adapted from Chez Jacques by Jacques Pepin. photos by Talitha Schroeder
Pick your squash blossoms in the morning when they’re open. Check for bugs, pinch the stamen/pistil, and place in a dish of water to rinse off. If making with other flowers, just check for bugs and rinse off.
Once clean, gently pat dry on towels and get batter ready to fry.
If desired, stuff squash blossoms with bocconcini or other soft cheese (like herbed ricotta.)
For one dozen fritters, mix ½ cup of flour and ¼ tsp. of baking powder in a small bowl. Add ½ cup cold fresh club soda. Mix well with a whisk, the batter should be thick and smooth. Add another ¼ cup club soda, and whisk it in to make the batter very light. (If all the club soda is added at the beginning the mixture might get lumpy.)
Put a large skillet over high heat on top of the stove and add a bit of peanut or vegetable oil. Dip a blossom into the batter so it is covered with batter on both sides, and place in hot oil. Cook the fritters over high heat for a total of 6 minutes, 3 minutes each side, until they are very crisp.
Drain on a rack and salt immediately. Serve as soon as possible with pesto, chimichurri, salsa verde or your favorite herby sauce.
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