I really can't believe I've never posted this before - or maybe I just couldn't find it. Anyway squash blossoms are out at the farmer's market right now so it's time for a impressive, delicious appetizer that's easy too. Don't be intimidated by them! You can do all sorts of stuffed fancy ones but I like the plain ones too. Basically get your fresh blossoms and gently reach down into it with 2 fingers to pull off the stamen at the bottom. Next get 2 wide bowls and in one beat an egg with a little splash of water and in the other put about 3/4 cup of flour and 1/4 teaspoon salt and some pepper. Dip each flower into the egg then dredge in the flour shaking off the excess. In a large sauté pan heat a small layer of oil - I used vegetable but you could use a light olive oil. Lay the flowers in, but don't crowd them. Let fry a couple min on each side or until lightly browned then remove to a paper towel lined plate and sprinkle with maldon sea salt and eat while hot and crispy. Now that's impressive.
This same night I made my McAllister Potatoes - browned with bacon bites and caramelized onions - OMG so good with these lovely purple potatoes. Don't forget to make the sauce - it's all about the sauce baby. Well, that and the bacon. And the caramelized onions ; )