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Reviewed: Dec. 29, 2006

Love them. This was our first try with pumpkin blossoms. I used Asiago cheese as that's all I had. It was great!! I have made them several times since.

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2 users found this review helpful

Reviewer:

TBURKE2


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Reviewed: Jul. 11, 2006

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.

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14 users found this review helpful

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lfulgham


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Reviewed: Dec. 19, 2005

This was absolutely delicious! Great simple flavor, a great starter. (I needed to adjust the recipe since I only had 8 blossoms and I found that I needed to add 2 teaspoons of water to the automatically converted amount to make the batter the right consistency.) This would be a good fritter dough if it's not blossom season. This is a great way to use up all the male blossoms on your zucchini plant. YUM! (Both female and male blossoms grow on a zucchini plant. The fruit grows from the female blossom and the male is fruitless, which makes it ideal for cooking with.)

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9 users found this review helpful

Reviewer:

CYNDO


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Reviewed: Aug. 11, 2005

I'm also from an italian family and grew up with this great recipe. Also told not to use the males. They're the ones with the zucchini growing from them. The female flowers will only have a stem. Good recipe.

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11 users found this review helpful

Reviewer:

Robbie


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Reviewed: Nov. 28, 2004

Excellent summer snack! My grandmother is originally from Benevento, Italy and has a similar recipe for these. She says only to use the female blossom, but I didn't ask why & I don't know how to tell the difference. Perfect with a bit of salt on them, some cheese and wine!

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4 users found this review helpful

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CHEFROCK


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Reviewed: May 14, 2004

very good - next time i'll use a LOT more spices, and maybe even stuff the leaves with a mushroom or cheese mix before breading them. This is a great start!!

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2 users found this review helpful