Pakistani•gourmet
Fried Pumpkin Flower
Pakistan Eats recipe - Pakistani
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 16 squash blossoms (washed and drained)
- Pinch of salt or to taste
- ¼ tsp red chilli powder
- 2 tbsp rice flour
- 2 cups canola (sunflower or vegetable oil (can be reused))
Instructions
- 1
Add 4 tbsp of water in a bowl. Add salt, red chili powder and rice flour. Mix well to make a paste.
- 2
Heat the oil in a small saucepan. To check if it's ready, drop a pinch of flour paste. If it rises, it's ready. Once hot, bring heat to medium-low.
- 3
Dip each blossom in the paste and then with a slotted spoon, carefully place in pan to fry.
- 4
Fry each blossom till crispy brown, about 1 ½ - 2 minutes per blossom.
- 5
Transfer blossoms to a paper towel to absorb excess oil.