Squash Blossoms

      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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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.

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