Having purchased a pumpkin at a Farmers Market about a year ago and liking it, I decided to save some seeds. This year I planted a lemon tree and remembering the pumpkin seeds decided to put down two seeds at the base of the tree. Within days the pumpkin vines were taking over the front garden flowering profusely and we waited expectantly. Soon the pumpkin harvest came in and twenty kilograms later, cooked in ten different ways, we were not so keen on pumpkin any more. Now the pumpkin is threatening by growing another seven pumpkins, all increasing in size by the minute. Another 20 kilos of food is on the charts. All neighbors and family members shied away when offered yet another pumpkin so Mrs BYF decided to avoid a third batch of 20 kilograms by picking and cooking the flowers.
Fiori di Zucca Fritti (Fried Pumpkin Flowers)
2 large pumpkin flowers
300 g home made ricotta or other soft cheese
1 handful of herbs (consisting of every herb in the garden)
salt and pepper to taste
1 large egg
100 g bread crumbs
deep oil for frying
Breadcrumbs, flour and egg wash for frying
Chop the herbs finely and mix well with the cheese, using a fork. Add the egg, salt and pepper. Add crumbs until the mixture can be shaped to fit the center of the flower. Press the petals of the flower over the cheese mixture until the cheese is covered completely by the petals. Dip the stuffed flower in the flour, then in the egg, then in the breadcrumbs. Fry in deep oil until golden and crunchy. Serve warm.
PS – At the last count I had enough pumpkins seeds to produce 60 kilograms odf pumpkin for the next 113 years