Squash Blossom Tempura
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.
Ingredients
1 cup squash blossoms
¼ cup cornstarch
⅛ tsp turmeric powder
¾ cup cold water
½ tsp salt
2 cups canola oil
Shichimi (optional)
Directions
- Combine cornstarch, all-purpose flour, turmeric powder, and salt.
- 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.
- Heat a heavy-bottom pot with canola oil over medium-high heat until the temperature reaches 350 degrees.
- If you don’t have a thermometer, insert a dry wooden chopstick. If bubbles rise to the surface, it’s ready for frying.
- 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.
- 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.
- 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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