Pumpkin Flowers in Batter
Description
Unfortunately, this dish can only be prepared in summer, during the flowering season. Feel free to use not only pumpkin blossoms, but also zucchini or pattypan squash flowers. By the way, this delicate appetizer is popular in Italy and Mexico. If until now you did not know that pumpkin flowers can also be eaten, you must try this recipe. The tenderest petals in crispy batter with a juicy, aromatic filling—it is incredibly delicious! For the filling you can use just cheese, but today I am also adding cottage cheese and fragrant herbs alongside it. If you are making it with cheese only, be sure to choose one that melts well. The appetizer is tasty when cooled too, but I recommend serving it hot, while the blossoms are crispy, the filling is juicy, and the cheese stretches. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Carefully remove the stamens from the flowers and rinse them very gently under water. I cut the flowers with the stem still attached; the stem makes them easier to sauté.
- 3
Step 3
Prepare the filling. Here, let your imagination run wild. Today I'm making mine with cottage cheese, which needs to be mashed with a fork.
- 4
Step 4
Add any fresh herbs and a crushed clove of garlic to the cottage cheese. Season with salt and pepper to taste.
- 5
Step 5
Mix thoroughly.
- 6
Step 6
Carefully stuff each flower and slightly twist the petal tips so the filling doesn't spill out.
- 7
Step 7
For the batter, combine the flour, egg, and water. Season with salt and whisk. Hold the flower by the stem and dip it into the batter, first on one side, then on the other.
- 8
Step 8
Place in a preheated skillet with oil and fry over low heat on both sides until golden brown.
- 9
Step 9
Pumpkin flowers in batter are ready.
- 10
Step 10
The appetizer is ready. Serve at the table.