"When I grow up I'll be a pumpkin!" One of the advantages of having insomnia is sometimes I'm still awake at the crack of dawn, when the pumpkin flowers are still open. Later in the day they seem to close to hide from the heat. I planted these guys in March, and it is still sending out fresh blossoms. That's okay with me - you stuff them with a tiny bit of shredded cheese and dip them in tempura batter and deep fry them. So good! I just have to make sure I leave enough to have a few pumpkins.
Crispy Pumpkin or Zucchini Blossoms!
Note - you can't buy these in a store. They're far too delicate, they don't last beyond a couple hours after being picked.
Pumpkin flowers - about three per person.
2/3rds cup flour - you can use gluten free if you like. I did.
1 teaspoon baking powder
small sprig minced basil - about a teaspoon
teaspoon oregano, fresh is best but dried works too.
Two tablespoons cold water - add a bit more if needed.
Three cups oil.
Finely grated cheese. Most people use parmesan, I like mozzarella. But it has to be grated as fine as you can manage. The best way to stuff the flower I found is to go into the garden WITH your cheese, drop the minced cheese into the flower and then cut it, because I gotta tell you, trying to stuff them AFTER they close is a real adventure. And once they are cut they shut like a bank on holiday. You will get about a teaspoon of grated cheese in each blossom, so grate the amount according to how many flowers you intend to cut. Check for bugs first though. No one likes deep fried ladybug.
In a bowl, blend flour, baking powder, basil, oregano, eggs and water. Blend until you have something not too thick, but thick enough it won't just run off. Dip your stuffed flowers in the batter, and drop into the hot oil. NOTE - THEY COOK REALLY REALLY FAST! Once your batter has turned a light golden, scoop them out. Don't try to do too many at once - they'll burn.