We know this doesn't have anything to do with clams, but boy are these tasty. In fact, this week's recipe comes from one of our own Gansett Girls. Andrea's grandmother made these on Sunday. Perfect dipped in that Sunday sauce or gravy. Oh and Narragansett beer battered as well. Just about anything fried is perfect to wash down with a Gansett. It is the season for it so try these tasty little treats next time you need an appetizer idea.
Ingredients
16-24 Squash Flowers
2 Eggs
1 Cup Narragansett Beer
1 Cup Flour
3 Teaspoons Baking Powder
1 Cup Corn Oil
Salt and Pepper to Taste
Directions
In a bowl beat eggs with Narragansett Beer, flour, baking powder, salt and pepper to taste. The batter should be like a pancake batter. Add more Narragansett Beer if necessary. Heat corn oil in skillet, dip flowers in batter and fry on both sides until golden. Place them on a paper towel to absorb any extra oil. Serve warm with an ice cold Tall Boy!!!
