I’ve got sooo many male blossoms and so few females. Sad to see these beauties go to waste as they only last a day, so this kitchen kitty has been playing.

Super simple recipe!

Tempura Batter 50g
Water 80ml
Frying oil at least an inch deep(I used canola, but coconut would be lovely!) at 170°c
15 pumpkin blossoms
Granulated sugar 2-3 TBSP for dusting

Cut out the pistols carefully and gently wash and slightly dry the flowers.
I stack them facing down and on top of one another like you stack hats.

Whisk the tempura batter with water until smooth. Place a little batter in the middle of the flour, flip it upside down in the batter, then gently spoon the batter over the rest of petals. Pick up with fingertips and let drip a bit and wait till it opens up a bit more. Holding it upside down, place in frying oil. Hold with chopstick to make sure petals flare out and start to harden... about 40 seconds, then flip. You might need to push it down enough to get oil in the center. Go another 40ish seconds until it gets crispy. Gently lift out and lay on a plate with something to drain the oil. Sprinkle the granulated sugar while it’s still hot, the flip so it’s face down and sprinkle with sugar again. Wait until it won’t burn you, then eat!
Better warm, but still yummy cold.

ENJOY!

Powdered sugar would probably be good too! Or add cinnamon!
Or just skip the sugar and dip in a tempura sauce.