BATTERED SQUASH BLOSSOMS
The batter: 1 Cup flour 16 Large Squash Blossoms
1/2 Cup cornstarch Canola oil for frying
1/2 tsp salt
1 Cup chilled milk, beer or water
Wash and pat dry the blossoms. Sift together the dry ingredients for the batter. Whisk in the milk, beer or water until smooth. Cover and refrigerate for 30 min.
Pour the oil into a skillet to a depth of 1/2 in. Heat over high heat until a small cube of bread dropped into the oil turns golden brown in seconds. Briefly dip each blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about 3 min. Drain on paper towels. Sprinkle with salt if desired, serve immediately.