Pumpkin Blossoms

I'm unfailingly surprised more people have never had fried pumpkin blossoms. I've always seen them as a Right of Fall, but I'll be the first to admit my upbringing was anything but than normal. Having cooked them a few time this summer already I've been encouraged by the reactions of first timers. Others had only had them in Italy and mine were praised as authentically Tuscan. I've been indulging nightly while looking forward to the promise of cooler weather.

Pick several blossoms making sure not to disturb any that have germinated. This is easy to tell as there will be a little green ball behind the flowers (this, of course, a future pumpkin). Make sure to wash them to get all the tiny bugs out. If some remain, try soaking the blossoms in salt water. Whip up a couple eggs to dip the blossoms in. The toughest part of the process is deciding with starch to work with. Flour is popular, but i prefer crushed, Italian seasoned bread crumbs. Heat a pan with olive oil on medium high. Now dip the blossoms in the egg, transfer to the crumbs, and then into the pan. It doesn't take long and as soon as the blossoms begin to brown, flip them over. Pull them out with tongs when done and place them on a paper towel to drain the oil. Salt to taste and you're good to go. From start to finish it's one of the quicker late summer luxuries.