Squash Blossoms in Chickpea Batter
List of Ingredients
Ingredients · Servings 6
- 1 c. + 1 1/2TBSP. Greek yogurt
- 3/4C. Italian 00 flour
- 1/4C. potato starch
- 1/2 c. + 1TBSP. chickpea flour
- 18 squash blossoms
- Mint
- Garlic
- Lemon
- Peanut oil
- Extravirgin olive oil
- Salt
- Pepper
Method · 25 min
- Mince a sprig of mint leaves and half a clove of garlic.
- Mix them with the yogurt, adding the juice of 1/2 lemon, some extra-virgin olive oil, salt, and pepper to make the yogurt sauce.
- Clean the squash flowers, removing the stems and pistils.
- In a bowl, mix the flour, potato starch and chickpea flour with 3/4 cup plus 1 tablespoon very cold water.
- Add a few ice cubes to keep the mixture cold.
- Dip the squash blossoms in the batter and fry them in peanut oil heated to 350°F. Salt to taste and serve immediately with the yogurt sauce.
- 1 c. + 1 1/2 TBSP. of Greek yogurt
- 3/4 C. of Italian 00 flour
- 1/4 C. of potato starch
- 1/2 c. + 1 TBSP. of chickpea flour
- 18 of squash blossoms
