3 dozen squash blossoms, picked when just about to open*
1 cup milk
1 tbsp. flour
1 tsp. salt
1/8 tsp. pepper, freshly ground
1/2 cup cooking oil
Paprika
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Directions:
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In a shaker jar combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
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*Male blossoms are larger.
Squash blossoms are considered the greatest of delicacies by the Zuni. 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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User Reviews: |
I tried this recipe and it was a disaster. One cup of milk with only 1 TBSP of flour does not make a batter. I was skeptical but tried it anyway and my blossoms were turned into an oily mess.
I improvised for the second round and added a lot more flour, A LOT, like a half cup, and formed a real batter and had some success with that.
The original recipe must be a mistake. There is no way that that recipe works. One cup of milk plus one TBSP of flour does not produce a batter.
Do not try this recipe unless you want to ruin your squash blossoms. Ignore the recipe and make a batter that has some thickness to it. |
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You can get squash blossoms at diamondorganics.com. look under organic vegetables and scroll all the way down to squash. they're about $1 each. |
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This is a great recipe. My Italian
grandmother had a garden of squash and
deep-fried them for us. One of my
favorite things. Especially when they
are cold. Unfortunately I don't have
the room for a garden myself and find
it impossible to get the blossoms in our
area. I really miss these. |
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View all 5 reviews of this recipe. |
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