Use the blossoms from winter squash, not zucchini.

20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups corn meal
Vegetable oil

Wash blossoms gently, then pat dry. Beat together the eggs milk and seasonings. Dip each blossom in the mixture, roll it in the corn meal, lay on a cookie sheet, and refrigerate for 15 minutes before frying.

Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes. Tongs will help to turn them over. Drain on paper towels and serve immediately.