3/4 c. milk (or soy milk)
1 egg (optional - omit for vegan)
1 c. flour
1/4 tsp. salt
1/4 tsp. pepper
3 tbs. olive oil
Pour milk into a bowl. If using an egg, crack the egg into the bowl and lightly beat. In another bowl, mix flour, salt, and pepper.
In a skillet, heat the oil over a medium-high heat.
Take each squash blossom, making sure that there is no dirt or bugs on it, and dip it first in the milk bowl, then in the flour bowl. Place the blossoms into the pan, allowing to brown on each side for one to two minutes. Take the blossoms out of the pan and allow to drain between paper towels.