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Posted in Vegetable Recipes  
Stuffed Pumpkin Flowers 

Stuffed pumpkin flowers are perfect as an entrée. Best cooked just before serving, you can prepare the flowers and make the filling two hours ahead.

Prep Time:
Cook Time:
Total Time:
Makes:
Ingredients
  • 200 g Ricotta cheese

  • 40 g finely grated Parmesan cheese

  • 45 ml finely chopped fresh chives

  • 45 ml finely chopped drained anchovies

  • 125 g fresh breadcrumbs

  • 2 cloves garlic, crushed

  • freshly ground black pepper

  • 20 pumpkin flowers

  • olive oil OR vegetable oil, for deep-frying

  • lemon wedges and sea salt flakes, for serving, optional

Batter

  • 150 g plain flour

  • Salt and freshly ground black pepper

  • 375 ml cold soda water

  • 45 ml lemon juice

Method
  1. Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl — season to taste with pepper

  2. Spoon the mixture into a piping bag with or without a large plain tube

  3. Open the pumpkin flowers and remove the stamens from the center with a teaspoon — discard stamens

  4. Pipe cheese mixture into flowers, twist petal tops to enclose filling

  5. Heat the oil in a deep-fryer, large wok or deep saucepan to 180°C

  6. Meanwhile, sift flour into a bowl, add remaining ingredients

  7. Mix quickly with a fork; the batter will still be lumpy

  8. Dip the pumpkin flowers into the batter — drain away excess

  9. Deep-fry pumpkin flowers, in batches, for about 2 to 3 minutes or until lightly golden and crisp

  10. Serve pumpkin flowers immediately with lemon and a little sea salt

  11. You can keep them warm in a slow oven for a few minutes, if necessary.

Category: Entrée

Cuisine: Global

Sub-Category: Vegetables

Total Views: 1040

Word Count: 544

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