Stuffed Pumpkin Flowers
Posted in Vegetable Recipes Tell-a-Friend
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: 1767
Word Count: 544
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