Cheesy Stuffed Pumpkin Flowers | Cheese Stuffed Pumpkin Blossoms | Kitchenstagram
Pumpkin Blossoms, beautifully delicate and perfect for summer, are a true garden treasure. This delicate flowers are a celebration of seasonal produce, offering a light and crisp texture with stuffed with cream cheese and sun-dried tomato filling, make for an irresistible summer treat. Both pumpkin vines and flowers are edible, making pumpkin a worth addition to your garden. To enjoy these blossoms, choose the male flowers, leaving the female ones to develop into pumpkins. Pick the blossoms early in the morning when they’re freshest and store them in the fridge until you’re ready to use them.
These vibrant flowers add more than just flavour to your plate- they bring a splash of nature’s beauty. Whether in your garden or as part of a dish, embrace the beauty and flavour of these pumpkin blossoms while they’re in season.
Ingredients
8-10 pcs. Pumpkin Flower
5-6 pcs. Sun-dried Tomatoes
200 gm Cream Cheese
2 tsp Sun-dried Tomato Oil
Salt to taste
2 tsp Blackpepper powder
1/2 cup Mozzarella
100 gm All-purpose Flour
1 tsp Baking powder
150 ml Ice-cold water
Refined Oil, for deep frying
Preparation
- Step 1: Gently prepare the blossoms by removing the stigmas located deep in the center of the blossom. Set aside.
- Step 2: Finely chop the sun-dried tomatoes and keep aside. In a mixing bowl combine cream cheese, salt, blackpepper powder, chopped sun-dried tomato, sun-dried tomato oil and mozzarella. Keep aside.
- Step 3: Gently spoon the cream cheese filling inside of the prepared blossoms. Carefully take the tops of each petals and gather them together and give a twist to close the tops. Continue with the remaining flowers. Set aside.
- Step 4: Meanwhile prepare the batter, in a bowl add the flour, salt, blackpepper powder, ice-cold water and mix with a spatula to avoid lumps forming.
- Step 5: In a heavy bottom wok heat oil. Then dip them one by one into the batter, drain them of the excess batter and add to hot oil.
- Step 6: Fry the flowers for a few minutes until they are golden and crispy, then drain them. Set aside.
- Step 7: Immediately serve them hot with tomato ketchup or hot sauce.
Pro tips:
Always remove the stamens from the center of pumpkin flowers before cooking, as they can give the blossoms a bitter taste.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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