Squash Blossom Fritters
from the kitchen of Sharmagne Leland-St. John
with additional ingredients *
from the kitchen of Susan McArthur
2 dozen large squash blossoms
½ cup milk
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon cumin powder
2-3 cups finely ground cornmeal (masa harina)
*Cheese (ricotta or scamorza affumicato)
Oil for deep frying
Rinse and pat the blossoms dry. In a shallow bowl, beat
the eggs with the milk, chili, salt and cumin. Stuff
the blossoms with a bit of cheese, a bit of anchovies and
a caper. 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° F so it
is hot, but not smoking. Fry the blossoms a few at a
until golden, drain on paper towels.
Keep warm in 250° F oven until ready to serve.