Fried pumpkin blossoms: A surprise treat from the garden

What's that old saying? When the world gives you a zillion pumpkin blossoms you make fried fritters with them? Let it be stated that the forewarning from you fellow gardeners was correct - they can overtake your garden. At the same time, they are resilient and relentless growers - which has made them a very rewarding, and darn easy thing to grow. I luckily planted my pumpkins along the outer edge of my garden, therefore I'm able to lean them onto the rest of my lawn, preventing them from overtaking everything else. That being said, there are a lot, and I mean a lot of blossoms. Realistically, I will never cook with nor carve that many pumpkins, but I don't like wasting food. Therein lied my solution: fried pumpkin blossoms.

I've always loved fried zucchini blossoms. They are such a treat when featured on a menu - truly a 'moment-in-time' ingredient. They wilt practically moments after picking, so if you have the chance to enjoy them, then they were likely picked that day. One of my goals when I set out on this rookie gardening adventure was to explore new ways to use food that I grew in my own backyard. With pumpkin and zucchini being from the same family - I saw this as a perfect opportunity to try something new - so I did.

Let me say, fried pumpkin blossoms are divine. Bursting open and exposing their bright orange center once dropped in the hot oil - they are the perfect combination of garden freshness and crispy comfort food. If you happen to be growing pumpkins in your yard, I encourage you to sacrifice a few blossoms, and explore this delicious treat.

Pumpkin blossoms recipe Pour 2" of vegetable oil into a pot and place over med-high. Heat the oil to 350F. (You will need a candy/deep-fry thermometer). Whisk 1/4 cup all-purpose flour with 1/4 cup beer until smooth. Dredge the blossoms through the batter. Drop blossoms into oil and cook until golden brown, turning once or twice, about 3 min. Transfer to a paper towel-line plate. Sprinkle with salt. Enjoy.

Originally published June 23rd, 2012.