Fried Pumpkin Flowers

In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix. 

This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white. 

You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else. 

How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas. 

Yield: 4 blossoms (3 per person)

Author: Dontmissmyplate

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Fried Pumpkin Flowers

Edible flowers you can enjoy outside of cocktails and desserts? This unlikely treat provides the perfect bite and an effortlessly fancy appetizer that uses an underutilized part of the pumpkin - it's blossom! More commonly devoured are the lovely petals of its cousin, the zucchini, and they look pretty similar.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 12 clean pumpkin flowers
• 1/2 cup + 2 tablespoons flour
• 1 egg white
• 3/4 cups tonic water
• 1 teaspoon sugar
• 1/2 teaspoon table salt
• Sea salt crystals

Instructions

1. In a shallow bowl, add the flour, table salt and sugar, set aside.
2. Heat your oil in a pan; it should be about 300F+ at the time of frying - you can use a thermometer to check. Make sure the panhandle is turned away from you/not easy to knock over.
3. Beat the egg white until stiff peaks form.
4. Whisk the tonic water into the bowl into large lumps are gone, and flour is mostly dissolved - don't over mix to keep the batter airy and light from the carbonation. Gently fold in the egg whites.
5. Dip each flower carefully into the batter, shaking off excess before placing it in the hot oil )(away from you to avoid the splatters). Keep a close eye; they fry quickly! Flip over after about 20 seconds (30 seconds if you want the batter a bit brown more, though it lightens up a bit after cooling).
6. Remove from the pan with a draining spoon and place on paper towels to absorb extra fat. Sprinkle with sea salt crystals and enjoy hot.

Nutrition Facts

Calories

72

Fat (grams)

3.5

Carbs (grams)

8.7

Sugar (grams)

5.1

Protein (grams)

1.4

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