American Indian Cooking & Herb Lore/J.Ed Sharpe & Thomas B. Underwood 1973

Batter-Fried Squash Blossoms
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
squash blossoms, picked as they are just about to open (2-3 doz) 1 cup milk 1/2 cup cooking oil
1 tablespoon flour 1/8 teaspoon fresh gorund pepper 1 teaspoon salt
paprika (garnish)



1 In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pan and gently pour the milk-flour mixture over them. Heat the oil in a large skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown, drain on paper toweling and sprinkle with paprika. Serve hot.

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