Deep-fried Squash blossoms
Deep-Fried Squash Blossoms
Use the blossoms from winter squash, not zucchini.
20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups corn meal
Vegetable oil
Wash blossoms gently, then pat dry.
Beat together the eggs milk
and seasonings.
Dip each blossom in the mixture, roll it in the
corn meal, lay on a cookie sheet, and refrigerate for 15 minutes
before frying.
Heat oil in a heavy skillet and dry the blossoms a few at a time
until crisp and golden brown, about 3 minutes.
Tongs will help to
turn them over.
Drain on paper towels and serve immediately.