Pumpkin blossoms are large and colorful.
Pumpkin flowers, like other kinds of squash blossoms, can be used as a vegetable in their own right. Once cleaned, they may be fried, baked, stuffed or just cut into thin strips to put in a salad. Harvest the blossoms sparingly, removing just one or two at a time from each vine. The blossoms are very perishable, so harvest them the same day they'll be used.
Instructions
1. Reach into the pumpkin blossom and pinch out the internal organs, leaving the flower empty in the middle. Rinse lightly under cold water to remove any insects or visible soil, and pat dry on paper towels or spin in a salad spinner.
2. Cut off the stem end of the blossoms. Lay the petals on top of one another and roll them up into a tight cigar shape. Cut across the rolled up petals as finely as you can, to make narrow shreds of pumpkin blossom. Sprinkle on top of vegetable or cream soups at the last minute for a colorful garnish.
3. Stir fry strips of pumpkin blossom with shallots, ginger and garlic. Remove from the wok, and fry the yellow Thai curry paste in a small amount of oil until it is fragrant, then add the coconut milk. As soon as it is hot, stir the blossoms back in and serve over rice or noodles.
4. Fry strips of pumpkin blossom in a small amount of butter or olive oil. Toss with hot, cooked pasta and the cream sauce of your choice. Keep back a few strips of plain, uncooked pumpkin blossom to use as garnish.
5. Chop the blossoms coarsely and add them to a bowl of sweet or savory fritter dough. Deep fry until golden, and serve hot or cold as appropriate.
6. Fill the pumpkin blossoms with ricotta and shredded Parmesan, and place them in a baking dish. Cover with cream sauce or tomato sauce, and top with shredded Parmesan or mozzarella. Bake until the sauce and cheese are hot and bubbly.
Tags: pumpkin blossom, cream sauce, shredded Parmesan, small amount, strips pumpkin
