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Title: Batter-Fried Squash Blossoms From Loren Marti
Yield: 8 Servings

Ingredients

      3 ea dozen squash blossoms, pickd
      1    just about to open (male
      1    blossoms are larger)
      1 c  milk
      1 tb flour
      1 ts salt
    1/8 ts fresh ground pepper
    1/2 c  cooking oil
      1    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.

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