Squash/Pumpkin Blosson Fritters

Squash or pumpkin blossom fritters (Pueblo style) serves 4 – 6
2 dozen large squash blossoms
(4 dozen of the smaller pumpkin blossoms)
4 eggs
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 or a few squash.
But they don't usually bring the flowers to market.
Perhaps you can persuade a local organic grower to give you some,
or your health food co-op to carry them in their short early-summer season.
and a potential big-flower-harvest at season's near-end when the shortness
of the growing season left means no flowers can finish fruit.

Rinse and pat blossoms dry.
In a shallow bowl, beat eggs with milk, chili, salt, and cumin.
Dip blossoms in egg mix, and 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.
Only in the southwest are the blossoms of squash and
pumpkin important as a religious symbol, as well as food.
They appear as sacred symbols in many Pueblo ceremonies,
and gave rise to a popular design worked in silver.
There is a Hopi Squash Kachina (Patung).
He is Chief Kachina (wuya) for the Hopi Pumpkin Clan.
He runs with men of a village in spring ceremonial dances to attract rain clouds.
The Hopis and Pueblo farmers gather large quantities of squash and
pumpkin flowers at the end of the growing season,
when these flowers cannot make fruit; that's the time white farmers
harvest their curcurbitae and pull up or plow under the still-flowering vines.

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