Deep-fried Squash Blossoms

After managing to stuff only 7 squash blossoms with minced shrimp, I still had a whole colander left. What to do? Since I liked how the light coating of flour made the petals so crispy, I decided to fry up a batch. Deep-fried Squash Blossoms Very simply, place some flowery squash blossoms into a colander, sprinkle a light dusting of flour all over, and shake the colander so the flour is evenly distributed and excess flour falls out. Gently fry in medium heat. The petals will be very crispy, while the green ends stay moist. I snacked on the whole plate. Enjoy! But I wasn't done because I still had half a colander of squash blossoms left and didn't want to prepare them all fried. My squash blossoms recipes: Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms) Crostinis with Arugula Pesto, Bruschetta al Pomodoro, and Squash Blossom Ricotta Deep-fried Squash Blossoms Stuffed with Basil and Cottage Cheese Ravioli with Basil, Squash Blossoms, and Ricotta Sauteed Squash Blossoms Squash Blossom Omelet Squash Blossom and Prosciutto Pizza Squash Blossom Quesadilla