Fried Pumpkin Blossoms
Recipe: Steve (Pappaw) Green
For
a taste treat, similar to the flavor of fried Morel Mushrooms, try frying
fresh Pumpkin Blossoms. They are considered to be a delicacy in Asian
restaurants and have been found on many farm tables for years!
Gather Pumpkin blossoms (carefully watch for bees) early in the morning if possible. (Summer Squash blossoms are just as good), Rinse well, leave on towel or paper towels to dry. (Some people pinch the little spurs off the stem end. They don't bother me, but some don't like the way they look, so I most often pinch them off.)
After they've begun to close, they can be stored in a zip lock bag (with a paper towel to keep moist, not wet), till you have enough.
Blossoms drying
To freeze, I'll prepare them as if I were going to fry them, then place them on waxed paper (sprinkle some corn meal) on a cookie sheet, then put them in the freezer till they're frozen. Then I put them (and a little more of the seasoned flour mixture (to keep them from sticking), in a bag or container in my freezer. [I've kept them for more than 1 year like this and they're still delicious when fried, as if they were fresh.]
Or, go ahead and shake off the water, make a bath of 1 egg and about 1/2 to 1 cup of buttermilk (regular or low fat milk is ok), dip the blossom in it, shake off excess, then dredge or shake in your favorite frying flour mixture.
Fry in a deep fryer or pan with at least 1/2 inch of oil (canola or soybean oil and maybe just a little butter) at medium heat (about 350° - 360°) till golden brown. Frozen Blossoms will be flat, but will puff up as they cook.
Pappaw's Seasoned Flour for Frying
1 part (1/4 cup) corn meal
2 parts (1/2 cup) flour
Liberal sprinkling of your favorite seasoned salt.
*I like to use my own blend* or, Johnny's Seasoning salt From: Johnny's Fine Foods (caution: has MSG!)