Y'all know how much we love fall around here — because we're basic white girls and because we have to, okay? But aside from our favorite clothing season — boots and scarves forever, please — it's also best food season. It's time for pumpkin beer, pumpkin ravioli, pumpkin granola, pumpkin pie — who cares, it's pumpkin time.
But did you know that not only are pumpkins and squash the ingredient to the best foods, but they big, beautiful orange flowers? That you can eat? We'd been missing out for years, but Italians are totally big on these squash blossoms and you can find them in supermarkets everywhere at different times of the year. And once I saw them on menus everywhere, deep-fried and filled with cream cheese, I knew I had to learn how to make these unique fall snacks.
I used the batter that I also used for these green pepper rings because it's light and crispy, not like a thick beer batter. I think it's perfect for these already delicate flowers and doesn't make them too heavy. Careful, though — these things are easy to put away and it's hard not to keep them to yourself!