Deep-Fried Squash Blossoms Recipe
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Deep-Fried Squash Blossoms
20 to 30 fresh squash blossoms
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups cornmeal
Wash blossoms gently, then pat dry. Beat together the eggs milk and seasonings.
Dip each blossom in the mixture, roll it in the cornmeal, lay on a cookie sheet,
and refrigerate for 15 minutes before frying.
Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and
golden brown, about 3 minutes. Tongs will help to turn them over. Drain on paper
towels and serve immediately.