Ingredients:

10 squash blossoms
1/3 cup all purpose flour
1/2 teaspoon baking powder

Methods:

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.

Serve hot with chili fish sauce and rice. It is best to eat them all in one meal since the left over crunchy squash blossoms do not re-heat well.