Harvard Farmers Market

image from Thai Table.

This is a Thai recipe for squash blossoms served with a chili fish sauce.

Squash Blossoms:

10 Squash Blossoms

1/3 cup all-purpose flour

1/2 tsp baking powder

Oil

Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown. Makes 2 servings.

image from Thai Table.

Chili Fish Sauce:

1 to 4 Thai chili peppers

1 shallot (can substitute garlic)

2 T fish sauce

Juice of 1/4 lime (optional)

Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice.

For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.