Squash Flower Fritters

Another dish that is courtesy of Farmer's Market. This is an inspired dish and not authentic - I got it from my Bengali friend so if follow a different recipe please let me know. Crunchy and soft at the same time with the onion and poppy seeds adding texture love this with little ketchup or masala chai.

Ingredients:

One bunch squash / pumpkin flowers - 8 to 10 pcs
Rice Flour - 1/2 cup
Kalonji (onion seeds) - 1/2 teaspoon
Poppy seeds (white) - 1 teaspoon
Chilli powder - according to taste
Turmeric powder - 1/4 teaspoon
Salt according to taste
Oil for frying (peanut is best)


Method:

Step 1: Wash the flowers in running water and keep aside.


Step 2: Make the batter by mixing all the ingredients listed and add little water. Make sure the batter is of pancake consistency.



Step 3: Heat oil

Step 4: drop a small dollop of the batter and it should raise immediately - that means the oil is ready for frying.

Step 5: Dip the flowers one by one and drop in hot oil carefully.



Step 6: Fry till light golden brown.




Note: you fill with any veggie or cheese or meat filling. Though as is in it's simplest form is what I like.