This recipe is delicious and super light perfect for summer. The mint jelly gives it a freshness that goes perfect with the squash blossoms. This year my squash plants are producing huge blossoms. Not only are they crunchy when fried but delicious as well you can taste the freshness of the blossoms.
1Start by cleaning your flower blossoms by removing the center stem and rinsing all the dirt and bugs you might find in the flowers. In a bowl combine flour, salt, garlic powder, onion powder, pepper and cayenne. Slowly add milk and incorporate the mixture add one egg at a time and mix well. If batter is too thick add more milk. set batter aside. In a separate bowl add corn meal and parmesan cheese and mix until well combined.
2Star by heating up your oil to 350 F. grab your blossom and dip it in the batter let excess drip off, then dip in corn meal and put in oil. It takes about a minute per side or until golden brown on both sides. Repeat the process until you have cooked all the blossoms. let them drain on paper towels to remove excess oil.
3Enjoy right away or at room temp. You can dip them into mint jelly or for kids into some marinara sauce would be great also enjoy.