Squashblossoms

This recipe comes from my mother's college friend, Louise Steinman, who describes it as the perfect way to rid oneself of "zucchini menace". If you've never had squash take over your yard, you don't know how apt the term is.

Make a batter of
beaten egg,
milk,
flour,
salt,
and pepper,
and dip (washed) squash blossoms in batter to coat them. Saute in butter until golden brown on two sides. Serve.

Apparently, this is also a good recipe for Onion Rings, although I wish she gave the proportions. We did not plant vegetables this year, so I haven't had a chance to put this recipe to the test.

(Incidentally, does it ever distress you, on your perusal of the seed catalogues, to see zucchini listed amongst the summer squash? My concept of squash is "pumpkin", so I always think "that's not a squash! It looks like a cucumber!" Then I start wondering if cucumber is a melon or a summer squash and I must needs lie down with a cold compress to the head.)

NB: Watch out for bugs hiding in the blossoms you've picked. Squash flowers are a perfect hiding place for spiders, bees, and other small creatures that you don't want to fry.