Be warned: squash blossom tempura is insanely addicting. Make them as a crunchy topping for chilled soba noodles or ochazuke (Japanese steeped rice), or fry them up as a standalone snack.
1 cup squash blossoms
¼ cup cornstarch
⅛ tsp turmeric powder
¾ cup cold water
½ tsp salt
2 cups canola oil
Recipe by Local Roots team member Phoebe Tran.
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