deep-fried squash blossoms
Deep-Fried Squash Blossoms Use the blossoms from winter squash, not zucchini. 20 to 30 fresh squash blossoms 3 eggs 1/3 cup milk 1 teaspoon pure ground chile Salt, to taste 1 1/2 c...
Ingredients
- 20to 30 fresh squash blossoms
- 3eggs
- 1/3cupmilk
- 1teaspoonpure ground chile
- 11/2 cups corn meal
Directions
- 1
Deep-Fried Squash Blossoms Use the blossoms from winter squash, not zucchini
- 2
20 to 30 fresh squash blossoms 3 eggs 1/3 cup milk 1 teaspoon pure ground chile Salt, to taste 1 1/2 cups corn meal Vegetable oil Wash bloss
- 3
Beat together the eggs milk and seasonings
- 4
Dip each blossom in the mixture, roll it in the corn meal, lay on a cookie sheet, and refrigerate for 15 minutes before frying
- 5
Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes
- 6
Tongs will help to turn them over
- 7
Drain on paper towels and serve immediately.