Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 12 squash (pumpkin or zucchini) blossoms
- 1 egg, beaten
- 5 Tablespoons fine breadcrumbs
- 4 Tablespoons vegetable oil
- Parsley for garnish, optional
Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.
Serve, garnished with chopped parsley, if desired.
Yield: 6 servings
Recipe Source: The Mexican Gourmet by Maria Dolores Torres Yzabal, et al (Thunder Bay Press)
Reprinted with permission.