- Vegetable oil (for frying)
- 1 1/4 cups AP Flour
- 1 teaspoon Sea salt
- 12 oz chilled Peroni or Moretti beer (you can use soda water for a non-alcoholic option)
- 2 dozen Squash Blossoms with stamens removed
- Sea salt
- Burrata cheese
- Olive oil for garnish
1. Heat vegetable oil in a large pan (about 2 inches deep) until the temperature reaches 350°.
2. Combine flour and salt in a medium bowl, then whisk in beer (or soda) until batter consistency forms. Do not over whisk, some lumps are okay!
3. Dip the blossoms in the batter individually, shaking off any excess batter; gently lay them in the oil one at a time. Do not crowd the pan.
4. Cook one side until golden brown, flip over and cook the other side (about 2 minutes).
5. Transfer to cooling rack covered in paper towels and sprinkle with salt. Let cool.
6. Drizzle olive oil and sea salt over burrata cheese on a plate. Lay squash blossoms on top of the burrata.
Serve with crostini and enjoy!