Fried Pumpkin or Squash Blossoms

Native American cookery used squash in many ways. This can be made with the blossoms of any of the squash family. The Italians use zucchini blossoms which can be found in the market.  Note: wild Tiger-Lilly blossoms cooked in this way are good, too.

• 1/3 pound pumpkin or squash blossoms
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup water

METHOD

Rinse blossoms and place in a large container of lightly salted water for 5 minutes to remove bugs. Drain, rinse well and place again in ice-cold water for 10 minutes.

Meanwhile, combine flour, Baking Powder, Salt and water to make batter.

Heat oil or fat to a depth of 1 inch in a large skillet.

Dip each blossom into the batter to coat; drop into the hot oil and cook over medium heat until browned.

Serve hot.

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

click here to read more about native american cooking

 

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