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| Remember every blossom you eat is a later meal missed so these are usually only done after the crop is over and if you left them they would just be killed by frost..... |
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squash, pumpkin or zucchini blossoms |
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| 2-3 Tbs |
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self-rising flour (if you have a lot of blooms you may make up more) |
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milk to thin |
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salt & pepper to taste |
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Soak in salt water to run out the bugs (they are TINY and can hide good in center of blossoms, so give them time to run out.) Look and rinse blossoms thru 3 times just like greens... |
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Mix a handful of flour with enough water to make a thin light batter to dip the blossoms in without totally crushing them. Lightly pepper. |
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Heat enough oil in cast iron pan to cover the depth of your blossoms completely, and drop one in at a time around the pan so they dont attach... cook till brown.. drain on brown paper bag or paper towels eat immediately. |
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| Servings: 1 |
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| Cooking Tips |
| Hot pan cold oil not only will food not stick but cooking them quickly in hot oil will seal the outside so the inner areas of batter does not take in too much grease and ruin the light flavor. Cook few enought at a time to be sure oil does not cool between cookings. |
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| Recipe Source |
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Source: Paula ARG Kernachan
I have no idea where I got this... I just remember thinking how pretty the flowers were before the were cooked. And I know I was little. I may have only seen it done one time. Odd I remember it at all.. but someone said something about fried blossoms and I remembered this.
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