12 large squash blossoms (pick when the blossoms are preparing to open)
2 eggs, beaten
1 cup of flour
1 cup of water
1 teaspoon of salt
1/2 teaspoon of tumeric powder
1/4 teaspoon of cayenne powder
1/2 cup of vegetable oil
Make a batter with the beaten eggs, the flour, the water, the salt, the tumeric, and the cayenne.
Heat the oil to 375 degrees F.
Dip each blossom into the batter. Make sure they are well coated. Fry the blossoms in the hot oil. It takes less than a minute for each blossom.
Drain the coated blossoms on paper towel and serve warm.
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