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5 minutes
10 minutes
15 minutes
- 0.66666668653488 cup all-purpose flour
- 3 leaves fresh basil, minced
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons cold water
- 2 eggs, beaten
- 3 cups oil for frying
- 12 pumpkin or zucchini blossoms
- Combine flour, baking powder, basil, and Parmesan cheese in a medium bowl. Stir in water and eggs until the mixture is smooth.
- In a large heavy skillet, heat 1/2 inch of oil over medium-high heat until hot. Dip blossoms in batter to coat, then carefully place a few at a time into the hot oil. Fry until crisp and golden on each side. Drain on paper towels.
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