Pumpkin Blossom Flower Fritters Two Ways

I have noticed that our pumpkin plant is giving us lots of male flowers during the summer time so I collected some for our lunch today. I can imagine that there are plenty of recipes already how to cook them, but this is how I do it.

Pumpkin Blossom Flower Fritters Quick And Easy

For about 16 pumpkin flowers you need:

Version one, nutritious, not crispy. Perfect for breakfast, lunch or as entree:
  • 2 eggs
  • 1/2 cup of wholemeal flour
  • 1/2 tsp of baking soda
  • some beer or sparkling water
Mix the eggs and baking soda with a fork until fluffy. Add some flour and beer/water little by little while whisking until the batter texture is smooth and not too runny. You can always add some more flour or beer/water until you are happy.
Heat olive oil or any other oil to your liking on a medium heat. Dip the flowers one at a time in the batter and cook in batches in the hot oil from both sides until light gold. Put on a paper towel so the excess oil can soak in. Sprinkle with some salt and enjoy while still hot with some soy sauce, aioli or sweet chili sauce.

Version two, crispy. Perfect as a side dish or for vegans:
  • 1/2 cup of wholemeal flour
  • some beer or sparkling water
Mix flour and beer/water little by little while whisking until the batter texture is smooth and not too runny. You can always add some more flour or beer/water until you are happy.

Heat olive oil or any other oil to your liking on a medium heat. Dip the flowers one at a time in the batter and cook in batches in the hot oil from both sides until light gold. Put on a paper towel so the excess oil can soak in. Sprinkle with some salt and enjoy while still hot with some soy sauce, aioli or sweet chili sauce.