Deep Fried Cheese Stuffed Squash or Pumpkin Blossom with a Twist of Spicy Chilli, Savoury Bacon and Refreshing Lemon Basil Recipe.
Pumpkin Squash Blossom, Male and Female Blossoms with Baby Pumpkin Fruit
How to cook the pumpkin blossom is the question once i saw a plenty of it on my grandma’s garden. Once i googling stuffed pumpkin blossom, the result comes out as stuffed squash blossom. What the heck @#%@$^#%, it comes to a question what is the different beetween pumpkin and squash blossoms. Well, to keep it simple, pumpkin is one type of squash and squash is generally refers to four species from genus Cucurbita. Genus Cucurbita including the species of squash, pumpkin or gourd depending on species, variety and local parlance, are grown for their edible fruits and seeds. So, to make it clearer, both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash.
All part of the pumpkin plant is edible, i mean all of it, including the blossom. Most of the pumpkin or squash blossom recipe using only the male flower. You can diffeciate the male and female pumpkin blossom by observing the area directly below the flower. Male pumpkin blossom should be a long wiry stem that connects the blossom directly to the vine; it’s usually several inches long, without any swelling at the base of the flower. Look for a shorter, thicker flower stalk and a small, round swelling just below the flower base, it’s called the baby pumkin that waiting to grow. Once you’ve harvest the pumpkin blossom, wash it gently inside and out under cool water. Soaking in a big bowl of water may damage the delicate blossoms if kept wet for too long. Use that method with caution. Remove the stems and stamen before stuffing. and use same day for best results. To store the pumpkin blossom, right before you wash it, rolled it up in a lint-free cloth and put it in the fridge and then wash it prior to cook.
I told you before that most of the pumpkin or squash blossom recipe using only the male flowers. It’s simply because the male pumpkin flower gonna be wilded in one or three days after it’s blossom, while the polinated female blossom gonna be grown up into pumpkin fruit. Well, sometimes life is a simply sucks, to honoured the male pumpkin flower; The farmers used to ended the blossoms in their plates. This gender discrimination made me curious even more about the female pumpkin flower, especially the polinated ones with the baby pumpkin buds under the yellow petals. Don’t tell my grandma that i’ve picked the blossom with baby pumpkin blossom too, otherwise; she probably smacked my fuc*ing head off.
The baby pumpkin fruit bud in the female pumpkin blossom is the highlight of this snack for me. It’s got a velvety sweet flavour with a soft texture . I gotta told you that afterall i’m not feeling guilty at all to harvesting the female pumpkin blossom. One of the trick to make sure your baby pumpkin buds throughly cooked, poke it several times with fork to make the heat penetrated it perfectly.
I used to stuffed any vegetables with meat and i was planning to stuffed the squash blossoms with somekind seasoned minced chicken or pork meat, but eversince i noticed that i didn’t had any of it in my fridge, i checked out my fridge one more time and found lemon basil leaves, bacon, The Laughing Cow cubed cheese, remaining few spoonfull of ricotta and feta cheese and some leftover Roasted Pumpkin from making Pumpkin Risotto Recipe. Binggo!!!, i decided to cleaned up my fridge and mix all of it and stuffed it good in the pumpkin blossoms, but not to forget to add chilli flakes, lots of it to suits my Indonesian licking. I’m using Basic Beer Batter Recipe for coating the stuffed squash blossoms and then dredging it in panko breadcrumb right before deep frying it.
Deep Fried Cheese Stuffed Squash or Pumpkin Blossom:
Ingredients:
- 10 or more large pumpkin squash blossoms
- 3-4 cups vegetable oil for deep frying
Pumpkin Blossom Spicy Stuffing Recipe
- 1/2 cup Roasted Pumpkin
- 1 box 24 Laughing Cow Cubes Cheese Spread, chopped
- 2 tablespoonfulls of ricotta cheese
- 2 tablespoonfulls of feta cheese
- 1 large egg yolk
- 1/4 cup finely chopped lemon basil leaves
- 2 slice bacon, finely chopped
- 3 cloves garlic, finely minced
- 1 tbsp chilli flakes
Basic Beer Batter Tempura Recipe:
- 1/4 can VERY COLD beer
- 1 egg white
- 2/3 cup all-purpose flour
- salt and pepper to taste
How to Make Cheese Stuffed Squash or Pumpkin Blossom Fritter :
- Stir together the stuffing ingredients, no need to add any salt at all because it’s elements is quite salty
- Carefully open each blossom and fill with about 1-2 tablespoonfull filling, gently twisting end of blossom to enclose filling.
- Dip the stuffed pumpkin blossoms in the basic beer batter to thinly coat.
- Dredge the beer batterred stuffed pumpkin blossoms in panko breadcrumbs
- Tossing the breaded stuffed pumpkin blossoms to remove the excess breadcrumbs
- Heat the oil in a 10-inch heavy skillet, fry the coated and stufffed pumpkin blossoms for about 1 minutes
- Turning the breaded pumpkin blossom once and pierced the baby pumpkin fruit buds in the female blossom with fork to make it throughly cooked and let it fry until perfectly golden brown.
- Transfer with tongs to paper towels to drain.
- Coat and fry remaining blossoms. Serve it with chili and tomato sauce.
Gosh, these look so good! Love the stuffing — so flavorful. Great recipe — thanks.
nyummmm foto nya aduhhh bikin pengen
Aaah these look so good! No fair! We’re fasting!
Yum!!!
I love these flowers and learnt how to make them in Italy. I posted my recipe some time ago. When the season comes it’s like a comfort food for me. So nice to see that these flowers are so popular everywhere. I will try the way you make them for sure:)
These look so good! I will save the recipe for next year when my zucchini blooms.
That is decadent! I love blossoms of any squash! 🙂
baru tahu kalau bunga ini bisa dimakan
These look very good. The batter – it looks so crispy. Yum!
I didn’t know there were males and females! Thanks for sharing and the recipe Dedy 🙂
Spicy cheese. What in the world? Rarely have I heard chilli combined with cheese…I trust you that the two taste good together. Laughing Cow Cheese. That’s very popular in Australia. And I like it a lot 😀
What a blend of flavors, I love cheese and I think these are addictive.
What an interesting recipe and post! I guess we just buy them at the market and don’t really consider male or female!
Love fried blossoms and yours with bacon and cheese must be fantastic, Dedy.
Stuffed courgette (zucchini) flowers are quite popular in France and Italy during the summer, but I have never heard of stuffed pumpkin flowers. This is so amazing but logical of course! I love your spicy twist on the cheese stuffing (as a chilli addict I would enjoy it a lot). I don’t like pumpkin flesh, so until now I was joking I like only seeds… now I can say I like flowers too! Thanks for sharing all the useful information and tips.
What an interesting recipe, Dedy! I have never thought that pumpkin blossoms could be breaded and fried.
Wow these look amazing! Your tutorial is fantastic and love the photos – great blog!!!
Learned a lot about the flowers here even if I have enjoyed them in the past. This is a great recipe, different than most in look. So delicate and fabulous!
I’ve tasted a similar dish in Vietnam and Cambodia and loved it. So far I’ve been looking out for the flowers over here but not much of a luck. Hopefully if found, your dish will hit our table for its amazing crispiness.
These blossoms look so addictive, delicious looking fried appetisers 😀
Cheers
Choc Chip Uru
Very creative way to clean out the fridge. Those stuffed pumpkin blossoms sure look delicious.
We make them a lot here in Greece! I love your stuffing!
These must have been delicious.. look soo good.
Great post, now I know the difference between the males and females, love your stuffing. First time to your site, very, very nice!
I made my first squash blossoms this summer! SO good! Your filling sounds amazing!!!
love this perfect this time of year
cheese, duh setiap makanan yang dilumuri cheese akan memberikan rasa aroma tersendiri…pengin nyobain yang ini ..kirim ke malang yang dingin
I don’t recall ever having tried pumpkin blossom. I’m sure the way you made it like this was great. I’m not good at frying either, so I’m very impressed with your dish 🙂
I wish I could find squash blossoms over here..these look mouthwatering.
Your stuffed squash blossoms sound different from any that I have had before. Thank you for sharing your recipe with us. 🙂
I made your delectable recipe using courgettes flowers! They were amazing, fantastic & just wonderful too! xxx
I wanted to make this for the longest time but I cant find any pumpkin blossoms here, I think I will just drool for now.
This is torture ;)) I love all parts of pumpkins but when it comes to the blossoms omg it’s fantastic it looks so so deliciouss starving for this right now :))) really yummy
Yum, I love love love squash blossoms! Yours look so crispy and delicious! Love this!
This is something I’ve always wanted to do! My pumpkins are blooming like crazy so your timing is perfect. These look SO good! Thanks!
Oh Yumm..super delicious!
Aku pikir tadi terong tapi ternyata bukan
Gorgeous! Will make these soon!
Looks wonderful! I wish I have squash, pumpkin or zucchini blossom right now. I didn’t know that there are male and female blossom., fascinating. Your grandmother sounds really charming.