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1
Prepare the squash blossoms by inspecting each flower for dirt, or bugs (little critters do like to hide inside them).
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2
Give them a gentle rinse with water and dry with paper towels.
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3
Remove the pistil from inside each flower.
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4
Note: For this application, its fine to cut a slit alongside the length of each flower, to make removal easier.
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5
You wouldnt want to do this if you were stuffing the blossoms.
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6
I also like to remove the little green spikes from around the stem of the flowers.
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7
Saute the blossoms with the garlic and olive oil, in a skillet over medium high heat until softened and lightly browned.
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8
Remove from the skillet and coarsely chop.
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9
Transfer to a bowl and add in the chopped basil leaves, Parmesan cheese, egg, and milk.
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10
Use a fork to gently beat the ingredients together.
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11
In a separate bowl, whisk together the flour, baking powder, and salt.
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12
Pour the wet ingredients into the bowl and stir to combine.
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13
The mixture should be slightly thicker than pancake batter.
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14
If needed, add in a bit more milk.
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15
Pour enough vegetable oil into a skillet to coat the bottom by about a 1/4; heat over medium high heat.
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16
Scoop the batter by the heaping tablespoonful and drop into the hot oil.
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17
Use the back of a spoon to flatten each fritter slightly.
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18
Cook until golden brown, about 3 minutes.
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19
Flip the fritter over and brown the other side.
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20
Transfer to a paper towel-lined plate.
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21
Sprinkle lightly with some coarse salt and chopped fresh basil.
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22
Serve while hot.
