Australian Bush Tucker Banquet
Fried Pumpkin Flowers with Basil and Lemon Myrtle
How to use the flowers in your pumpkin patch to create a delicious fried treat!
There’s a hungry critter in my pumpkin patch and we’re not getting any pumpkins! So instead I am going to cook up some of the flowers. They’re a delicious, nutritious snack or side dish and they’re not being eaten as often as the fruit. I am using the male flowers which are easy to identify. They are the ones without a bulb at the base like the picture below.
Pumpkin flowers are full of nutrition, containing 46% of the recommended daily consumption of Vitamin A, as well as Calcium, Iron and Potassium. All this with only 20 calories per cup of flowers.
If you don’t have access to fresh Lemon Myrtle leaves you can substitute for a teaspoon of dried lemon myrtle or the juice from half a lemon.
Fried Pumpkin Flowers with Basil and Lemon Myrtle
Ingredients:
- 9 pumpkin flowers
- 1 teaspoon of minced basil leaves
- 3 small lemon myrtle leaves — new growth only, minced (optional)
- 2/3 cup of plain flour
- 1 teaspoon baking powder
- 2 tablespoons finely grated parmesan
- 4 tablespoons cold water
- 2 eggs
- Olive oil for frying
- Salt and pepper (optional)
- alt and pepper (optional)
Method:
1. Cut the stems off the flowers, remove the stamens (male flowers without the bulb at the base are best for cooking) and wash thoroughly to remove any pollen.
2. Dry the pumpkin flowers, making sure that they are dry inside and out.
3. Sift the flour and baking powder into a bowl.
4. Add basil, lemon myrtle leaves and parmesan cheese and mix well.
5. Add water and eggs. Whisk until a smooth batter is formed.
6. Heat 1/2 inch of oil in a heavy pan over medium high heat.
7. When the oil is hot, gently dip the flowers in the batter, coating evenly.
TOP TIP: To check whether the oil is hot enough, add a small drop of batter. If it sizzles straight away, it’s ready!
8. Put the battered flowers in the oil a few at a time and fry until golden brown.
9. Remove flowers and drain on paper towel. Sprinkle with salt and pepper.
This recipe was previously published on Jane’s blog and YouTube channel.
