Deep-Fried Squash Blossoms

Use the blossoms from winter squash, not zucchini.


  • 20 to 30 fresh squash blossoms
  • 3 eggs
  • 1/3 cup milk
  • 1 teaspoon pure ground chile
  • Salt, to taste
  • 1 1/2 cups cornmeal
  • Vegetable oil


  1. Wash blossoms gently, then pat dry.
  2. Beat together the eggs milk and seasonings. Dip each blossom into the mixture, roll it in the cornmeal, lay on a cookie sheet, and refrigerate for 15 minutes before frying.
  3. Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes. Tongs will help to turn them over.
  4. Drain on paper towels and serve immediately.