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  Recipe Home » American Indian » Batter-Fried Squash Blossoms
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  Batter-Fried Squash Blossoms
  Category: American Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 300
Ingredients:
3 each Dozen squash blossoms, pickd
Just about to open (male
Blossoms are larger)
1 cup Milk
1 tbsp Flour
1 tsp Salt
1/8 tsp Fresh ground pepper
1/2 cup Cooking oil
Paprika
Instructions:
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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