"Belly-filling summer salad! Squash blossoms pan-fried in a chick-pea flour batter seasoned with cumin, sea salt and fresh ground pepper (the crispy edges are amazing) alongside a lightly dressed salad of heirloom tomatoes, purslane (thank you @ndanisman), goat feta and Greek basil with a swoosh of creamy hummus. Not shown- crusty toasted sourdough. Every item (except the hummus) from weekly farmers market foraging!"
Pan-Fried Chickpea-Coated Squash Blossoms
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 8mins
Cook time 4mins
Serves or Makes: 1-2
Recipe Card
ingredients
- 1/2 cup chickpea flour
- 2/3 cup water
- 1/4 teaspoon ground cumin
- pinch of flaky sea salt
- pinch of ground black pepper
- 4 squash blossoms
- oil, such as grapeseed oil or olive oil
Method
Step 1
To make the batter, whisk the chickpea flour, water, cumin, salt, and pepper in a bowl until smooth. Allow to rest for 15-30 minutes.
Step 2
Quickly dunk the squash blossoms into the batter and allow any excess batter to drip back into the bowl.
Step 3
Preheat oil in a pan. It should be about 1/8"-1/4" deep.
Step 4
Add the coated squash blossoms to the preheated oil. Turn the squash blossoms over when the bottom is golden and allow slightly less time for the second side.
Step 5
Serve immediately.