Tell-a-FriendStuffed Pumpkin Flowers
Posted in Vegetable Recipes
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.
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
Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl — season to taste with pepper
Spoon the mixture into a piping bag with or without a large plain tube
Open the pumpkin flowers and remove the stamens from the center with a teaspoon — discard stamens
Pipe cheese mixture into flowers, twist petal tops to enclose filling
Heat the oil in a deep-fryer, large wok or deep saucepan to 180°C
Meanwhile, sift flour into a bowl, add remaining ingredients
Mix quickly with a fork; the batter will still be lumpy
Dip the pumpkin flowers into the batter — drain away excess
Deep-fry pumpkin flowers, in batches, for about 2 to 3 minutes or until lightly golden and crisp
Serve pumpkin flowers immediately with lemon and a little sea salt
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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