Category - Vegetables

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 cornmeal
    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 cornmeal, 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.


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