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Batter-fried Squash Blossoms From Loren Marti

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      Title: BATTER-FRIED SQUASH BLOSSOMS FROM LOREN MARTI
 Categories: Appetizers, Vegetables, Ethnic, Cyberealm
      Yield: 8 Servings
 
      3 ea 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
 
  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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