Instructions: Rinse the squash blossoms and pat as dry as possible. Remove the pistils if you like.

Combine the chickpea flour, curry powder and cayenne pepper in a large bowl. Add 1 teaspoon of salt and whisk to blend. Add the water and whisk until completely smooth. Let stand 15 minutes.

Pour the oil to a depth of 3 inches into a Dutch oven or large, heavy, deep pot. Heat to 375 degrees.

Holding each blossom by the stem end, dredge through the chickpea batter to coat completely, draining off the excess. Carefully lay into the hot oil and fry until crisp and golden brown on all sides, turning once, about 1 minute total. Drain on paper towels. Salt and serve hot.

This recipe yields 4 servings.

Comments: Chickpea flour is fine and pale yellow. Made of ground dried chickpeas (garbanzo beans), it is known as besan in Indian markets. It is a non-gluten flour high in protein. Look for bags of chickpea flour at Indian markets, specialty markets and health food stores. Superfine cornmeal can be substituted for the chickpea flour.

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