Pumpkin Blossom Fritters
(Adapted From Native Foods )
4 dozen large Pumpkin blossoms
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 - 3 cups finely ground cornmeal
oil for deep frying
If you're a gardener or truck farmer, you can do this; otherwise you'll not find blossoms.
Farmers must thin the blossoms of these vines, because the vine can support only a couple of pumpkins .
But they don't usually bring the flowers to market.
Perhaps you can persuade a local grower to give you some,
hopefully you have your own growing in the back yard.
Rinse and pat blossoms dry.
In a shallow bowl, beat eggs with milk, chili, salt, cumin.
Dip blossoms in egg mix, then roll gentle in cornmeal.
Refrigerate for at least 10 minutes to set coating.
Heat 2 " of oil in a deep saucepan to hot but not smoking (375°).
Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.