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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this from a vendor at a Farmer's market. Ingredients:
24 squash blossoms |
4 eggs |
1/2 cup milk |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 teaspoon cumin powder |
2 1/2 cups cornmeal, fine |
oil |
Directions:
1. Rinse and pat blossoms dry.
2. Beat eggs with milk, chili, salt and cumin.
3. Dip blossoms in egg mix then roll in cornmeal.
4. Refrigerate for at least 10 minutes to set the coating.
5. Fry in 2 inches of hot oil a few at a time until golden.
6. Drain on paper towels.
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