It's been a while since I've posted here, and while I haven't stopped cooking for pleasure, my focus has been on kid-friendly (translation: bland) cuisine of late. A few months ago squash blossoms were at their peak, so I picked up a bag at the farmer's market. What made these special was the tempura-style batter comprised of flour, baking powder, salt and cold club soda. The carbonation in the soda is what promotes an ultra light, crispy shell. A quick dip in the batter and into a pot of hot canola oil for a few minutes until browned. This dish was a home run; crisp exterior, and tender, sweet interior. A perfect appetizer.
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