Crunchy Squash Blossoms
Dok Fugtong Tod
Pan Fry or Deep Fry DishesEasyVegetarian
Total: 10 min
Servings: 2
In Thailand, we use pumpkin blossoms that look and taste just like squash blossoms. My mother also uses young pumpkin leaves. There are several other flowers that are edible in Thailand that are not available here in the western-US and you can cook them the same way.
Ingredients
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- 10 squash blossom
Method
Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.
Serve hot with chili fish sauce and rice. It is best to eat them all in one meal since the left over crunchy squash blossoms do not re-heat well.
Step by Step
