Pumpkin Blossom Fritters

Process Pumpkin Blossoms for Fritters

  • Pumpkin Articles
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  • Common Pumpkin Pests and Disease
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  • Pumpkin Butter
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  • Pumpkin Blossom Fritters
  • Pasta & Pumpkin
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    Pumpkin and Squash, orange, yellow, green and varying shades in between, is a treat of summer and fall. The real treat however is not really the Veggie-fruit itself, but the blossoms. They are elegant, fragile and airy with a subtle flavor of the vegetable they were meant to be. They taste superb when fried with flour and spices - try it you'll like it.

    Texas Style Pumpkin Blossom Fritters

    4 dozen large blossoms [Pumpkin or Squash]
    4 eggs
    1/2 cup milk
    1 tsp chili powder
    1 tsp salt
    1/4 tsp cumin powder
    2 - 3 cups finely ground cornmeal
    oil for deep frying

    {I sometimes add a very small amount

    of cloves and cinnamon- some use

    ginger and nutmeg also}


    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 degrees).

    Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250 degree oven until ready to serve.

    Italian Style Pumpkin Blossom Fritoles

    4 1/2 cups flour
    1 1/2 cubes yeast dissolved in 1/2 cup of warm water
    6-8 cups pumpkin or squash blossoms
    Salt and pepper
    Olive oil [Preferably, but vegetable oil will suffice]

    Pour the flour into a bowl and add a pinch or two of salt.

    Gradually stir in the dissolved yeast into the flour .
    Add about 2 1/2 more cups of water until you have a thick batter. Let the batter sit for an hour.

    To prepare the squash blossoms. After cleaning them then cut them into elongated strips. When the batter has risen slightly, add the blossoms to it and a tad more salt and pepper.

    Heat about 2 inches of olive oil in a pan. When it is sizzling hot, but not burning drop the batter in by spoonfuls to form the little dumplings , which will puff and become a delicious golden brown.

    Drain well on paper towels before serving.

    You can also add a soft cheese such as mozzarella [1 1/2 cups] cut in small pieces. Chopped tomatoes or celery are other suggestions.

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