Recipe for cooking deep-fried squash blossoms
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
Use the blossoms from winter squash, not zucchini. 20 to 30 fresh squash blossoms
3 eggs
1/3 c. milk
1 tsp. pure ground chile
Salt, to taste
1 1/2 (one and one-half) c. corn meal
Canola (or other 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 mins. before frying. Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 mins. Tongs will help to turn them over. Drain on paper towels and serve immediately.
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