Squash blossom fritters

Name: Squash blossom fritters
Total time: 900 s
Cuisine: American
Ingredients: 6 squash blossoms; 3/4 cup chickpea flour; 1 teaspoon nigella seeds; 1 teaspoon salt; 1/2 cup flavorless oil; 1/4 th cup water; 1 pinch rock salt

Priyanka Mitra @cook_23717110

As a child, I used to enjoy fresh pumpkin blossom fritters during the monsoon season. I have tried to recreate the recipe using squash blossom. The fritters go well as a snack with a cup of chai or as an accompaniment with khichdi. I used the leftover batter to make some cilantro fritters(the green ones).

Priyanka Mitra @cook_23717110

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Ingredients

15 mins

6squash blossoms
3/4 cupchickpea flour
1 teaspoonnigella seeds
1 teaspoonsalt
1/2 cupflavorless oil
1/4th cup water
1 pinchrock salt

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Steps

15 mins

1

Wash the squash blossoms and keep them in a glass of water until ready to used. Before cooking, remove the sepal and stamen and wash again.
2

Mix chickpea flour, nigella seeds and salt. Add water to make a thick batter.
3

Heat oil in a pan. Once the oil is hot, reduce the flame to medium. Dip and coat the squash blossoms in the batter and add to the oil. Fry for 3 minutes and flip. Fry until both sides are brown and fritters are crispy.
4

I used the leftover batter to make cilantro fritters by adding chopped cilantro to the batter and following step 3 for frying. Sprinkle black salt. Wait for 2 minutes and serve with a hot beverage.