Ingredients
1/2 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon garlic salt1/4 teaspoon ground cumin1 large egg1/2 cup 2% milk1 tablespoon canola oilAdditional oil for frying12 large freshly picked squash blossoms
Preparation
In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, whisk egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 in. of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crisp. Drain on paper towels. Keep warm until serving.
