Fried pumpkin blossoms

Ingredients for 4 servings:

• 150 g pumpkin blossoms
• 125 g flour
• 1 egg(s)
• Mineral water, ice-cold, carbonated
• Salt
• 1 liter olive oil or sunflower oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fried zucchini flowers

Carefully wash the pumpkin blossoms and pat dry. Remove the flower stem and pistil by hand and divide the blossom into 2 or 3 pieces. Mix the flour, egg, salt, and ice-cold mineral water in a bowl to form a relatively thin batter so that the flower structure is still clearly visible. Let it rest for about 20 minutes. Add a little more water if necessary. Heat the oil in a deep fryer until very hot. Carefully dip the pumpkin blossoms, one at a time, into the batter, pull them apart with your fingers, scrape off any excess batter, and fry them in very hot oil until crispy. Do not add too many blossoms to the pan, so they can float freely in the fat. When the blossoms are crisp and golden yellow, remove them from the fat with a slotted spoon and drain on kitchen paper. Arrange the blossoms on a platter, sprinkle with salt, and serve warm. Tip: You can also use zucchini blossoms instead of pumpkin blossoms. You can also freeze the blossoms by placing them side by side on a baking sheet lined with parchment paper and freezing them in the freezer. Once they’ve hardened a bit, you can place them in a freezer bag and freeze. Do not thaw before frying. This way, the pumpkin blossoms will be extra crispy.