Squash Blossom Fritters
"I got this from a vendor at a Farmer's market."
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
24 Blossoms
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
- Rinse and pat blossoms dry.
- Beat eggs with milk, chili, salt and cumin.
- Dip blossoms in egg mix then roll in cornmeal.
- Refrigerate for at least 10 minutes to set the coating.
- Fry in 2 inches of hot oil a few at a time until golden.
- Drain on paper towels.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
