Batter-Dipped Squash Blossoms and Day Lilies
- 1 cup flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 egg white
- Pinch each: chili powder, salt, pepper, ginger, sugar
- Ice water
- Vegetable oil for frying
Mix batter ingredients until blended to the consistency of pancake batter. Heat oil and deep fry each blossom until golden. Do one at a time.
Note: Try some blossoms sautéed in butter or cut up in an omelet. To freeze blossoms, pick before they are open, they will open in hot water later. Blanch unopened blossoms in boiling water for three minutes, then put into ice water. When completely cooled, pat dry and pack in freezer bags. You can keep them frozen up to eight months.