Title: Squash or Pumpkin Blossom Fritters (Pueblo Style)
Categories: Amerind Vegetable Lowfat
Yield: 1 Servings

2		Dozen large squash blossoms
		Or
4		Dozen of the smaller pumpkin
		Blossoms)
4		Eggs
1/2	c	Milk
1	ts	Chili powder
1	ts	Salt
1/4	ts	Cumin powder
2 1/2	c	Finely ground masa harina
		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 shortnss 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, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 inches 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 regligious 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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