Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Batter-fried squash blossoms   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.