1 1/2 cups of White Rice Flour
2 Egg Whites (beaten)
2 cups Sparkling Water
2 cups of vegetable oil
Add the egg and sparkling water to the flour in a medium bowl and mix with a fork quickly (do not over mix). Batter shouldn't be too thick, more like a thin pancake or crepe batter. Place bowl of batter in another bigger bowl of ice water (half ice, half water), full enough to come up the sides of the bowl of batter, but not too much to risk the water getting into the batter.
Heat your oil over a med-high heat in a skillet, oil should be about 1 inch deep until hot but not smoking.
Dip your cleaned and dried squash blossoms (zuchinni work very well) in the batter and let drip off a couple of seconds before slipping them into the hot oil.
Fry for about one minute and turn to fry other side for another minute. Remove and place on papper toweling to dry. This batter stays pretty white and doesn't turn brown. So be sure to check for crispyness when removing from pan. If it seems a little soggy still, then either turn up the heat a tad or return to the pan for more cooking.
Serve after cooling for about one minute with a wheat-free dipping sauce such as Tamari with a little agave and water.
