Squash Blossom Tempura

August 27, 2020

Be warned: squash blossom tempura is insanely addicting. Make them as a crunchy topping for chilled soba noodles or ochazuke (Japanese steeped rice), or fry them up as a standalone snack. 


1 cup squash blossoms

¼ cup cornstarch

¼ all-purpose flour

⅛ tsp turmeric powder

¾ cup cold water

½ tsp salt

2 cups canola oil

Shichimi (optional)


  1. Combine cornstarch, all-purpose flour, turmeric powder, and salt. 
  2. Add water to the bowl, starting with a small amount first to form a paste and break up the clumps. Don’t over-stir this in order to activate the wheat gluten, which causes the tempura to become chewy once fried. 
  3. Heat a heavy-bottom pot with canola oil over medium-high heat until the temperature reaches 350 degrees.
  4. If you don’t have a thermometer, insert a dry wooden chopstick. If bubbles rise to the surface, it’s ready for frying. 
  5. Add squash blossoms to the batter 2-3 at a time, dousing it thoroughly, and draining off the dripping batter before gently dropping it in the oil. 
  6. Fry for 4 minutes, flipping them over halfway. Submerge the blossom for a couple seconds in oil before taking it out and laying it on a paper towel-lined plate. 
  7. Sprinkle with salt and shichimi (Japanese spice mix) while they’re still hot.

Recipe by Local Roots team member Phoebe Tran.

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