Good, delicate and very choreographic: they are pumpkin flowers the most known and appreciated edible flowers. They grow both on the courgettes and on the pumpkins, they have elongated petals of an orange-yellow color and on the inside large pistils. In the kitchen they are used fried in batter, stuffed or as a filling for delicious savory pies. They are also excellent for preparing delicate first courses. Pumpkin flowers are typically spring-like and are found on the market attached to courgettes or collected in bunches.

Pumpkin flowers: how to choose them

To be sure of their freshness choose firm, turgid flowers, with a bright color and consistent and semi-open petals. Then check that they do not have dark spots and that they are well attached to the peduncle.

Stuffed, fried or in dough

Pumpkin flowers are often served as appetizer, stuffed with mozzarella and an anchovy fillet. They can be garnished with endless preparations: to stuff them, open the petals well, gently, to prevent them from breaking, and fill them with a cream that must be firm and dry. The filling can be meat, vegetables, fish or cheese.

For an inviting and tasty aperitif, you can fry them after having passed them in a batter made with flour and water, or ice water, rice flour and eggs, for a lighter version. Mix the flour and water well, without lumps forming and then dip the flowers one by one in the batter. Immediately afterwards put them in a pot where you have warmed some peanut oil up to 175 °: fry them for a few minutes, turn them gently and then drain them, laying them on a sheet of absorbent paper to lose the excess oil. Serve hot.

You can prepare great omelettes, adding the whole or cut zucchini flowers to the fried onion, or add the ricotta flowers, eggs and parmesan to fill savory pies. For a delicate first course, add the zucchini flowers to the sauté of a risotto, or prepare a sauce with prawns, zucchini flowers and saffron for a delicious and fresh pasta.

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