Comment on this article

Pumpkin or Squash Blossom Fritters
from the kitchen of Sharmagne Leland-St. John

2 dozen large pumpkin or squash blossoms
4 eggs
1/2 cup milk
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cumin powder
2 - 3 cups finely ground cornmeal (masa harina)
oil for deep frying

Rinse and pat the blossoms dry. In a shallow bowl, beat
the eggs with the milk, chili, salt, and cumin. Dip the
blossoms into the egg mixture, then roll gently in the
cornmeal. Refrigerate for at least 10 minutes to set
batter coating. Heat 2 inches of oil in a deep skillet
to 375 degrees, so it is hot, but not smoking. Fry the
blossoms a few at a time until golden, drain on paper

Keep warm in 250 degrees oven until ready to serve.



Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]