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| Home -> [Appetizers, Ethnic, Fried, Squash, Vegetables] -> [Batter-fried squash blossoms from Recipe] |
Batter-fried squash blossoms from
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| Artist: |
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Yield: |
8 |
| Categories: |
Appetizers, Ethnic, Fried, Squash, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | In a shaker jar, combine milk, flour, salt and pepper. | | 2 | Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. | | 3 | Heat the oil in a large heavy skillet until a drop of water will sizzle. | | 4 | Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. | | 5 | Serve hot. | | 6 | Squash blossoms are considered the greatest of delicacies by the zuni. | | 7 | 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 |
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