| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Native amer, Appetizers, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
|
Dozen squash blossoms, pickd |
|
|
Just about to open (male |
|
|
Blossoms are larger) |
| 1 |
c |
Milk |
| 1 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Fresh ground pepper |
| 1/2 |
c |
Cooking oil |
|
|
Paprika |
INSTRUCTIONS
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.
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.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
Posted to MM-Recipes Digest V3 #335
From: BobbieB1@aol.com
Date: Sat, 7 Dec 1996 10:53:31 -0500
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