BEER BATTERED SQUAH BLOSSOMS AND SAGE LEAVES

Ingredients

• 10 squash blossoms
• 10 sage leaves
• 4 tablespoons of all purpose flour
• 165 ml (half a bottle) of beer of your choice (we used Moretti)
• 1/2 teaspoon sea salt
• 1/2 teaspoon crushed black pepper
• 1/2 teaspoon dried thyme
• some extra salt for dusting after cooking
• 1 liter of canola oil

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Instructions

BLOSSOMS AND SAGE LEAVES:

1. Wash squash blossoms taking out the pistil and drying on a paper towel.
2. Wash sage leaves and place on paper towel also. Make sure both the flowers and sage are very dry.

BATTER:

1. In a large bowl whisk all purpose flour, cold beer (or ice cold sparkling water), salt, pepper, and dried thyme.
2. While batter is resting, heat up some good quality canola oil or peanut oil to about 160° F. The depth of the oil would be enough so that the blossom can float and be turned over easily without hitting the bottom of the pan.
3. Once they are nice and crispy and golden brown I take them out and onto a paper towel to get any excess oil off them.
4. Finish with a quick dusting of salt.
5. Now ready to eat!
6. Enjoy!

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Notes

When placing the battered flowers and sage leaves into the batter place them in away from you. This will prevent the hot oil from splashing towards you.
Make sure all the water is out from the center of the flower as it could leak out and start the oil popping.