Fried Pumpkin Blossoms Recipes
CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
Provided by Domenica
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
- Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g
FRIED PUMPKIN BLOSSOMS
Many years ago my hubby, me and the kids went to visit his aunt in Atlanta, Ill. and she had these lovely fried blossoms as a side dish and we went nuts over them. When I asked her what they were she said if she told me we may not want them, well that made my curiousness go crazy and begged her for the recipe. I had lost the...
Provided by Betty R
Categories Other Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cut your pumpkin blossoms off where the pumpkin starts on; take the center out and wash well. Make a batter of the milk, eggs, salt and pepper, and dip the blossoms in this batter; then in the cracker crumbs or cornmeal (it may be easier to sprinkle the crumbs or cornmeal on because the flowers are delicate) and fry until light brown. Serve hot.
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