Stuffed Squash Blossom Recipes - Pumpkin Flowers Filled, Deep Fried

Pumpkin, squash and even zucchini flowers are edible and are often featured in Vietnamese and other South-East Asian cuisine. They are a wonderful and intriguing addition to salads, pasta sauces, stir-fries and soups.

The larger flowers can be stuffed and deep and shallow fried. You can use a large variety of ingredients for the filling, but the most popular are prawns and other seafood with fresh herbs and spices. You can also use cheese and other non-conventional filling ingredients.

Pumpkin flowers are very nutritious with one cup containing only 5 Calories, 1 g of carbohydrate, 0.5 g of protein, and virtually no fat.

This article contains a recipe for pumpkin flowers stuffed with shrimp and pickled dill, and another recipe that uses a cheese and garlic stuffing.

The stuffed flowers are coated in batter and deep fried.

Pumpkin and squash flowers are edible. Learn how to fill them, coat in batter and deep fry for a lovely snack or appetizer.
Pumpkin and squash flowers are edible. Learn how to fill them, coat in batter and deep fry for a lovely snack or appetizer. | Source
Watermelon and squash flowers can also be stuffed and deep fried. The male flowers are best to avoid losing a fruit
Watermelon and squash flowers can also be stuffed and deep fried. The male flowers are best to avoid losing a fruit | Source
Lovely deep fried filled pumpkin blossom are easy to make at home using these simple recipes and instructions
Lovely deep fried filled pumpkin blossom are easy to make at home using these simple recipes and instructions | Source
Squash and pumpkin blossoms are very nutritious with low calories and no fat. They can be filled and deep fried. See two great recipes here
Squash and pumpkin blossoms are very nutritious with low calories and no fat. They can be filled and deep fried. See two great recipes here | Source

Pumpkin Flower Stuffed with Shrimp (Prawns), Picked Dill and Lime Juice

1 lime, cut in half
1 tablespoon fish sauce
1 1/2 tablespoon picked dill
2 egg whites, lightly whisked
1-2 cloves of garlic, finely diced
150 g (5.5 oz) peeled and de-veined raw prawns (shrimp)
175 g (6 oz; 1 cup) potato starch or cornstarch (cornflour)
12 pumpkin flowers (or similar) with stems intact, (remove the stamens)
Grape seed or rice bran oil, for deep-frying (choose a neutral tasting one with a high smoke point)

Finely chop the prawns and grind them to a fine paste in a pestle and mortar. Add to a mixing bowl with the garlic, half the dill and the fish sauce. Season with freshly ground black pepper and salt to taste. Knead with your hands for for about 2 minutes to make a well-mixed paste. Taking teaspoons of the mixture, gently stuff each pumpkin with the prawn paste. Then hold each flower by the stems, brush each flower with some egg white and then dust potato starch onto each flower, shaking off any excess.

Heat the oil in a deep saucepan or wok to a temperature 180 degrees C (350 degrees F). Taking three at a time, deep fry the flowers for about 1-2 minutes. The stuffed flowers should be crisp and just starting to brown slightly. Remove each batch with a slotted spoon and drain on paper towels. Serve topped with the remaining dill, slices of lime and a dipping sauce.

Pumpkin Flowers Stuffed with Cheese and Deep Fried using a Beer Batter

18 large male pumpkin blossoms, or similar with stamens removed

For the Cheese Filling:

1 clove garlic, minced
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 ounces cream cheese
3 ounces goat (feta) cheese
Salt and pepper to taste

For the Beer Batter:

1/2 cup cold flat beer
1 egg, beaten
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup flour
1/8 cup cornstarch
Grape seed or rice bran oil, for deep-frying (choose a neutral tasting one with a high smoke point)
Grated Parmesan cheese and sliced chives for garnish
Salt and pepper to taste

Gently spray the pumpkin blossoms within cold water to clean and freshen up. Twirl around to shed most of the water, then complete the drying using paper towels. Set aside.

To make the filling, blend or whisk the cream cheese, goat cheese, oregano, basil, red pepper flakes, garlic. Adjust the seasoning with freshly ground pepper and salt. Carefully add about 2 teaspoons of the cheese filling to each blossom. Set aside in the refrigerator while you make the batter. Blend or whisk the cornstarch, celery salt, baking soda, baking powder, flour, salt, pepper, flat beer and egg until well combined as a batter.

Heat about 6 cm (2 inches) of oil in a heavy frying pan or pot to a temperature of 375 degrees F (190 degrees C).

Taking each stuffed blossom, one at a time, dip it into the batter, so it is fully immersed. Wipe off the excess batter and slide into the hot oil. Cook till lightly brown on one side, then turn over and cook the other side till light brown and crisp. Remove with a slotted spoon and let drain on paper towels. To serve sprinkle the blossoms with salt, pepper and a little grated Parmesan cheese and chopped chives.

Have you ever eaten stuffed pumpkin and squash blossoms

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© 2013 Dr. John Anderson

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VVanNess 3 years ago from Prescott Valley

That's really cool! I didn't know that you could stuff or cook pumpkin and squash flowers. Can you purchase these anywhere or do you have to grow them yourself?

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