Fried Pumpkin Blossoms


Pumpkins aren’t just for carving, friends. As a member of the gourd family, almost every part of the pumpkin is edible: the seeds, pulp and even the flowers. They’re full of potassium and Vitamin A if you’re willing to take the time to scoop, roast and enjoy them!

Fun Fact: Pumpkins were once that to be useful for getting rid of freckles and treating snakebites?!


Make Pumpkin Beer Like the Pilgrims: Fermented maple sugar, pumpkin, hops and persimmons. Taste at your own discretion!



  • Fresh blossoms

  • 8 ounces all-purpose flour

  • 1 egg

  • 5 cup sparkling water

  • 1 teaspoon salt, pepper, paprika, onion powder and garlic powder

  • .5 teaspoon sea salt

  • Your preference of frying oil


1. Mix the flour with the egg using a fork without over-beating it.

2. When you have achieved a smooth mixture, slowly add the sparkling water and stir until smooth.

3. Carefully dip the blossoms one by one into the mixture and fry until golden brown on all sides.

4. Place on top of a paper towel-lined sheet pan to drain excess oil and immediately sprinkle with sea salt. 

5. Serve warm with your favorite dipping sauce and enjoy!

Bert Wood