Once you have filled the flowers you can coat them in a batter ('pastella', made of flour, water and salt) too: that will give them a thicker consistency.
Serve as part of a buffet or as an entrée together with further appetisers.
Chardonnay Poggio alle Fate Toscana IGT, Prosecco Frizzante DOC, Montepulciano d'Abruzzo DOC, Trebbiano d'Abruzzo or Soave.
If you like it spicy, try replacing the regular Delicius anchovy paste with the hot one!
Fried pumpkin flowers are a delicacy that transports us back to the time when we were kids, a food loaded with family - and full belly! - memories! They make an ideal, delicious entrée, a great starter to a lunch or dinner, or simply a yummy, crunchy side-dish (or main-course, why not?!)! Let us show you how to prepare these sweet and tender flowers, synonymous with summer and big, cosy meals with friends and family. The recipe we are suggesting here is really easy to prepare: in no time and effortlessly you'll be able to surprise your guests with this tasty dish!