Stuffed Pumpkin Flowers

Posted in Vegetable Recipes Tell-a-Friend
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.

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  • 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


  • 150 g plain flour

  • Salt and freshly ground black pepper

  • 375 ml cold soda water

  • 45 ml lemon juice

  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: 1702

Word Count: 544

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