Baked Crispy Squash Blossoms

Wednesday, September 4, 2013

I tried deep frying squash blossoms a few weeks ago, but while tasty they felt heavy. I wanted to make them a healthier way but did not want to lose the crunch. These did not disappoint. They were even tastier and lighter than the deep fried version. Going to double up next time because these were gone in minutes.
8 squash blossoms washed, trimmed and patted dry
Whole wheat flour for dipping
1 egg
2 tablespoons of water 
Salt to taste
Oil for oiling pan (I used grape)
Cooking spray

Preheat oven to 420. I used my Breville Convection oven. 

Oil a pan or baking dish. 

Beat egg in a bowl. Add water.

Add flour to another bowl. 

Dip each blossom into egg and then flour and place on an oiled pan. 

Spray with cooking spray. Bake about 15  minutes. Flip over. Spray with more cooking spray (this ensures that crunch you are looking for). Salt to taste. Bake another 15 minutes or till crunchy. Careful not to burn. Enjoy!!!

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