Name: Crunchy and Crispy Pumpkin flower recipe by Sushama Samanta at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Fresh pumpkin flower - 6-8; Egg - 1-2; Whole cumin - 1/2 tsp; Black cumin seeds - 1/2 tsp; Carrom seeds - 1/2 tsp; Salt - as needed; Black salt - 1/2 tsp (optional); Chat masala - 1/2 tsp (optional); Oil - for frying

ABOUT Crunchy and Crispy Pumpkin flower RECIPE

Normally we make pumpkin flower fritters with chickpea flour. But this one I've made with breadcrumbs and spices. That will give the flower nice and crunchy and crispy flavor. After have one, you can't control yourself.

Ingredients Serving: 8

Fresh pumpkin flower - 6-8
Egg - 1-2
Whole cumin - 1/2 tsp
Black cumin seeds - 1/2 tsp
Carrom seeds - 1/2 tsp
Salt - as needed
Black salt - 1/2 tsp (optional)
Chat masala - 1/2 tsp (optional)
Oil - for frying

Instructions

Wash and drain the pumpkin flowers with stem.
Place those flowers on a kitchen towel paper to absorb the extra water.
Beat the eggs in a bowl with salt and pepper.
In another bowl mix the bread crumbs with cumin seeds, carrom seeds, black cumin seeds and chilli powder.
Now one by one dip the flower into the beaten egg and then roll them onto breadcrumbs and coat nicely.
Heat the oil on medium heat.
Gently and carefully hold the stem of the flower and fry until golden brown.
Place them onto a kitchen towel paper to absorb the extra oil.
Sprinkle some black salt or chat masala on top of that.
Serve with plain rice as a side item or as it is, as a afternoon snack.

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