Batter-fried squash blossoms from loren martin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Dozen squash blossoms, pickd |
| Just about to open (male | ||
| Blossoms are larger) | ||
| 1 | cup | Milk |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground pepper |
| ½ | cup | Cooking oil |
| Paprika | ||
Directions
In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms are considered the greatest of delicacies by the Zuni.
Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
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