Dipped Squash Blossoms

• 2 dozen Squash Blossoms gathered early in the morning
• 3/4 cup of milk
• 1 tablespoon flour
• 1/2 tsp salt
• 1/2 cup cooking oil

Thoroughly mix flour, milk, and salt. Place squash blossoms in shallow pan and spoon flour mixture over them, coating all sides. Heat oil in large skillet until at high temperature. Spoon batter-coated blossoms into hot oil and fry until golden brown. Drain on paper toweling and serve hot. For those with a taste for the spicy, sprinkle with a little new Mexico style red chili.

Good with a dish of refried pinto beans, pueblo succotash, and Indian tortillas

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