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pumpkin or squash blossoms
1 egg, beaten
1 c. cornmeal or cracker
salt and pepper to taste

Gather the blossoms while they are still in the large
bud just ready to open. Wash carefully and press together
flat. Dip in egg, then in cornmeal or cracker crumbs. Add
salt and pepper to taste. Fry in hot shortening until brown.
Serve as a vegetable fritter.

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