10 squash blossoms
1/3 cup all purpose flour
1/2 tsp. baking powder
Wash squash blossoms gently and get rid of the excess water. Mix flour and baking powder in a large bowl. Lightly
dust the blossoms with the flour. The tiny amount of water left on the blossom will help hold just enough flour. Pan fry
the blossoms over medium heat until golden.
Serve hot with chili fish sauce and rice. It’s best to eat them all in one meal since they do not re-heat well.
(Adapted from ThaiTable.com)