Last year I discovered a new recipe while I was flipping through Jamie Oliver’s cookbook ‘Jamie at Home.’ In the book, he has a recipe for Fried Zucchini Flowers. I tried it with zucchini flowers, but I also tried the recipe using pumpkin flowers. I was amaze at how distinctively different they tasted. The zucchini flower was mild and buttery, while the pumpkin flower was extremely flavourful – almost peppery.
Stuffed with fresh mozzarella cheese, dipped in a white wine batter and then deep fried, they were delicious. So now, every year I grow a few pumpkin plants in hopes of growing a decent sized jack-o-lantern, but I also grow them to harvest the yummy flowers. Since I only harvest the male flowers, I don’t sacrifice my potential pumpkin crop. Only the female flowers develop into pumpkins.
Here’s a photo of the stuffed flowers, battered and frying in vegetable oil. Unfortunately, they didn’t last long enough on the plate to get a photo of the finished dish. Next time!
Originally published on http://www.canadiangardening.com/blogs/