Title: Squash Blossoms Categories: Native, Pixel 2 doz. squash blossoms 2/3 c milk 1 scant tb flour 1/2 t salt 1/2 c cooking oil
Pick large squash blossoms in early morning just before they open. Thoroughly mix milk, flour and salt. Spread blossoms in large, shallow pan and gently spoon flour mixture over to coat all sides. Heat oil in heavy skillet to french-fry temperature. With slotted spoon, carefully put batter-coated blossoms in hot oil until they turn golden-brown. Drain on paper towels, and serve hot as fritters or as a garnish for soup.
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Page last updated November 7th, 2004.