Absolutely wonderful! Made homemade breaded loin last night for supper with sweet tator sticks and these fantastic bunz! WOW! I also must confess they are delicious the next day warmed up with a bowl of potato/broccoli soup!

Reviewed On: Jan. 15, 2009

Very good! I have been making them for years but never had a Recipe. I tried this and it is what I have been doing for years. Sometimes I had a bit of real butter to the batter it makes it richer! I like to use farm fresh brown eggs for a prettier color to.

Reviewed On: Jan. 14, 2009

I have been eating Pumpkins Blossoms since I was a kids some 40 years ago. I am not from Italy and have no idea where this originated. I use flour and cornmeal (2 to 1) and season it with garlic, red pepper, salt dip them in egg and mile first and fry them in Butter flavored crisco. i general pick blossoms every morning, rinse and store on a plate with a paper towel in layers in the frigerator for a few days till i get enough for a mess. Also, cook only half done and put them in the freezer, then in the winter you can put them in the oven till crisp and you can enjoy them all season.

Reviewed On: Jul. 11, 2006