Squash or pumpkin blossom fritters

2 dozen large squash blossoms
(4 dozen of the smaller pumpkin blossoms)
4 eggs
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 - 3 cups finely ground cornmeal (masa harina)
oil for deep frying

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 " 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.