Fluffy pumpkin blossom fritters. In my home, they are never enough; they disappear immediately because they are crispy outside and soft inside, truly delicious.

These are small yeast dough fritters enriched with pumpkin blossoms (or zucchini blossoms), normally served as a simple and tasty appetizer, to be prepared shortly in advance, you only need a little time for the batter to rise.

Pumpkin blossom fritters are made with a dough of water and flour to which pumpkin blossoms are added.

In fact, the secret to fluffy, crispy, and non-greasy fritters is to create a batter that is not too runny, with the right consistency.

You can prepare the batter in advance, but fry at the last moment.

Difficulty: Very easy
Cost: Very cheap
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 15 fritters
Cooking methods: Frying
Cuisine: Italian
Seasonality: Spring, Summer

121.49 Kcal

calories per serving

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Energy 121.49 (Kcal)
Carbohydrates 20.37 (g) of which sugars 1.15 (g)
Proteins 3.23 (g)
Fat 3.55 (g) of which saturated 0.57 (g)of which unsaturated 2.62 (g)
Fibers 0.66 (g)
Sodium 131.52 (mg)

Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pumpkin Blossom Fritters

3 1/3 cups all-purpose flour
20 pumpkin blossoms
1 1/2 tsp fresh yeast (or half the amount of dry yeast)
Half teaspoon sugar
to taste salt
1 1/5 cups water (lukewarm 70°F)
to taste peanut oil (for frying)

Tools

Frying pan
Bowl
Paper towels
Slotted spoon
Kitchen scale

Steps for Pumpkin Blossom Fritters

To make pumpkin blossom fritters, start by preparing the batter ingredients.
Combine the water in a bowl and dissolve the crumbled fresh yeast in it, add the sugar and mix.
Add the flour and a pinch of salt and start mixing everything, even if it seems like it doesn’t mix well, resist the temptation to add more water, to avoid ending up with a too soft dough.
Clean the pumpkin blossoms as indicated here, removing the central pistil and any growths, wash them thoroughly.
Then let them drain.
Add them to the batter and mix.
Cover the batter and let it rise in a sheltered place for at least 2/3 hours.
It should double in volume.
When the batter is risen, heat plenty of seed oil in a pot with high edges.
Scoop it up with the help of two spoons and drop it into the hot oil.
When you see the fritters puff up well, turn them and let them cook completely.
It will take about 2/3 minutes (depending also on the size).
As they are ready, take them out with a slotted spoon and set them aside on a plate where you have placed some kitchen paper, to absorb any excess oil.
Your fritters are ready, serve them still hot.
Enjoy your meal.

Tips

You may need to add a little water or flour depending on the dough’s consistency. It greatly depends on how much water the blossoms have retained after washing them. So, always start with the indicated ingredients, and after adding the blossoms, adjust the need to add more water or a little flour, depending on the dough’s consistency. Consider that the dough should be like a very dense batter; if it is very fluid, the fritters will absorb a lot of oil during cooking.

The dough can be enriched in many ways; anchovies, cod in pieces, whitebait.

When we add an ingredient rich in water, it may be necessary to add a little flour.

The dough must be liquid but firm.

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