MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: BATTER-FRIED SQUASH BLOSSOMS FROM LOREN MARTI
  Categories: Appetizers, Vegetable, Ethnic
       Yield: 8 servings
  
       3 ea Dozen squash blossoms, pickd
            Just about to open (male
            Blossoms are larger)
       1 c  Milk
       1 tb Flour
       1 ts Salt
     1/8 ts Fresh ground pepper
     1/2 c  Cooking oil
            Paprika
  
   In a shaker jar, combine milk, flour, salt and pepper. Place squash
   blossoms in large pie tin and gently pour the milk-flour mixture over
   them. Heat the oil in a large heavy skillet until a drop of water
   will sizzle. Fry the batter-coated blossoms in the hot oil until
   golden brown; drain on paper towels and sprinkle with paprika. Serve
   hot.
   
   Squash blossoms are considered the greatest of delicacies by the Zuni.
   Choicest of all are the largest male flowers, which are carefully
   gathered from the vine, fried in deep fat, and served as an appetizer
   or used as a seasoning for vegetables, soups and stews.
   
   From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
   Anderson, Avon Books, New York, NY, 1965.
  
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