Hurray for fried pumpkin blossoms!
Oh, they are soooo wonderful!
Despite the fact that cardboard would be good in that batter, you gotta love the blossoms.
I guess it's inevitable that all three of you commented. Yes they were very good, and they did indeed impart a nice flowery (but not pumpkiny) flavor. Josh very rightly pointed out that anything that isn't both offensively and strongly flavored is going to shine when fried in this manner.I wonder if pumpkin blossoms would make a nice light ale flavoring? It's a little light, but might be nice...?I wonder if I could pitch a Food Network show where I travel around and find rural delicacies and go over the proper preparations. With Morrells, pumpkin blossoms and other such things just in rural Illinois, I have to imagine the whole country and world is rife with excellent cuisine that is either unknown or unavailable other places.Hmm....
I adore fried pumpkin blossoms!
Yes. I think it's an excellent show idea. If you come to Peoria, I'll instruct you in the proper preperation of Fecal chips. It requires a whole bunch of butter and more than a little salt...and beer. Lots of beer. I will then show you the proper way to prepare a delicate dish called "Shinola" here in Peoria. We will then see if you can distinguish between the two dishes. :)You can't fool a fooler. I know nobody actually eats pumpkin blossoms. That can't be true.
Crap, you mean I was duped by that entire family into eating some stupid flower?!? You know, I never did see them actually eating the blossoms. Man, that's an ugly realization.
One of my favorite foods in the world is squash blossom soup, which I imagine would be very similar if made with pumpkin blossoms. If you are interested just google "sopa de flor de calabaza" and I'm sure you'll get a bunch of recipes. Or, I could send you the one that I have.
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