Pumpkin blossoms are a delicious edible flower that you can find in your garden or occasionally at the farmer’s market. It’s seriously impossible to pass them by as everybody loves the idea of eating flowers. There is nothing more beautiful and girly than to have that bright yellow flower on your plate.
Today we feature a delicious recipe, the ideal appetizer before a good lunch, or just perfect served with a cold glass of wine on a summer evening. Next time you get your hands on some fresh pumpkin flowers grab the Martino Couscous and get ready to cook a delicious dish in just 20 minutes.
Here is how:
- Preparation: 10 minutes
- Cooking: 10 minutes
- Portions: 8 courgette flowers
- 8 Pumpkin flowers
- 40 ml of water
- 40 grams of Martino Chickpea Couscous
- 1 teaspoon of salt
- 1 tablespoon extra virgin olive oil
- 110 grams of flour
- 180 ml of sparkling water (approx.)
- 4 Anchovies in oil
- Peanut oil as needed
Hydrate the Couscous
In a medium, heavy-bottomed saucepan over medium heat, pour 40 ml of water add a pinch of salt, and one teaspoon of Extra Virgin Olive Oil. Bring it to a simmer.
Turn off the heat and pour evenly 40 grams of Martino Chickpea Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork.
Clean the Pumpkin flowers
To prepare the blossoms you’ll need to trim the ends of the flower near the stem to remove the flower. You’ll also need to remove the stamen or pistil from within the blossom. The flower is the only edible part of the blossom. Squash blossoms are delicate so be careful when washing them. Fill a bowl of water and gently submerge the blossoms. Take care to remove any insects or dirt from the flowers. Wait to wash the blossoms until right before using them to retain their freshness.
Prepare the batter
Pour the flour into a bowl and add the sparkling water little by little, continuing to mix with a hand whisk. Now add the chickpea couscous and the anchovies in oil cut into small pieces to the mixture. Mix well. Let the batter rest for about 30 minutes.
Fry the blossoms
Pour peanut oil into a saucepan and bring it to the ideal temperature for frying. When the oil is ready dip the courgette flowers in the batter and lay them in the boiling oil. Fry them until they are golden brown.
When they are fried, drain them with the help of a slotted spoon and place them on a plate lined with paper towels.
You can serve the pumpkin flowers fried with couscous with fresh ricotta cheese mixed with freshly cut parsley and dill. What a delight – this dish is ideal to accompany a glass of cold white wine in the summer evenings!
Squash blossoms are delicate so be careful when washing them.
Like most flowers, squash blossoms don’t have a very long shelf life so it’s something that you won’t find very far from the farmer. You will need to use them within a few days of bringing them home. They will start to wilt and shrivel after about 24-48 hours. They are best when prepared the day they were picked.
Pumpkin flowers with couscous are the ideal appetizer to place on top of a wooden plate and next to some of your favorite wine. An intimate encounter with your beloved one or a gathering of close friends? Either way, the flowers served with fresh ricotta cheese is your go-to recipe for a true Italian experience. Enjoy and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
They say love goes through the stomach. And what a better way to treat your beloved partner or friends that a cold glass of your favorite white wine and delicious pumpkin flowers. Stuff it with your favorite cheeses. Add your favorite spices. Top it with couscous and fry! There you go. Let the evening begin. But don’t forget to leave us a comment to tell us all about it.
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