Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Pumpkin Flowers Fritters: at the Pumpkin Patch

With Halloween in a couple of weeks we thought you might enjoy these delicious fritters…

Italian Pumpkin Flowers Fritters: at the Pumpkin Patch don’t forget to pick up those flowers too!!!

Last year I went to a field trip to the Pride of the Wapsy Pumping Patch with my preschooler, and , fun thing, while the children (mine included) where walking trough the field to find the perfect pumpkin I was picking those beautiful “male” pumpkin flowers that made the patch yellow and bright! Few minutes before, indeed, the farmer was explaining us how the “female” flowers fall from the pumpkin when it grows meanwhile the “male” ones – which are not attached to any fruit – keep blossoming during the season.

Well, long story short, in Italy those flowers (and the zucchini flowers) are very well known as a delightful ingredients for amazing fritters. When the farmer told me to help myself, I harvested a bag of those, took them home, and prepared this very popular Italian recipe, which is also a very common finger food you can find at wedding’s buffets, and fancy restaurants.

how a pumpkin flower fritter looks like
Super easy, just three ingredients (plus the peanut oil for frying) and get ready to try this deliciousness!!! Just to be clear, this is my family recipe, but I know for sure other Italians may tell you that the batter needs also eggs, or baking soda, or freezing water. Nothing to say about those other recipes: to me, my mom’s one works perfectly. The flowers will taste crispy and tasty, they won’t absorb too much oil, and be perfect for an “alternative” snack or as a finger food appetizer. One last thing, depending on your preferences, you can drizzle the flowers either with sugar (if you are more for sweet treats) or sea salt (if you are more a “savory food” lover), and in this latest case, you can also decide – before to immerge the flowers in the batter – to stuff it with Provolone or Asiago cheese, to make it even more appealing!

Ingredients for about 15 flowers.

  • 7 oz. (100 gr). all purpose flour
  • 7 oz. (200 ml.) beer (any kind works but better a blond one)
  • peanut oil for deep frying


When you pick up and bag your flowers it may be that during the ride home some bugs come out. Don’t freak out, it’s quite common finding bugs in flowers. Once home, just was the flowers well but delicately, pat them dry and take away the stems and pistils.

Prepare the batter by hand whisking the flour and beer, and let the batter resting in the refrigerator for at least 20 minutes. In a medium sized pot, pour enough peanut oil to fry the flowers, and bring it at 350-350 F. (170-180 Celsius)

Meantime take a flower at a time and deep into the batter making sure is well covered all around. Once the oil reaches the right temperature, fry the flowers (not more than two-three at a time to not bring the oil temperature down) for about a minute for side, then using a holed ladle, take them out into a plate covered in paper towel (to absorb any oil in excess).

Sprinkle with sea salt or sugar (depending if you’d prefer a savory or sweet treat) and serve still warm. YUMMMMM!

This is how a pumping flower fritter looks like


TIPS: – Ideal would be frying the flowers the same day you picked them up. But If you don’t, seal them in a container and keep them refrigerated until it’s time to fry them.

– Even if they look withered when you pick them up, they will taste great anyway. Just be carful they don’t are rot (black and bad smelling).

– these flowers are delicious even in risotto or noodles, and they match perfectly with squash (of course!), cheese and other vegetables.

– When I prepare this batter, if I don’t have pumpkin flowers, I fry sliced zucchini, or sage leaves, or broccoli and carrots, and they all turn out amazing!

Have you ever tried pumpkin flower fritters? What do you think about it?

I really hope you enjoyed my recipe this month, and If so, please don’t forget to like it, share it or leave a comment!

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia: Website: Italian Goodness –  Facebook: Italian Goodness Facebook – Instagram: Beauty and Four Kids – Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.

13 thoughts on “Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Pumpkin Flowers Fritters: at the Pumpkin Patch

  1. Pingback: Smorgasbord Blog Magazine Weekly Round Up – 11th -17th October 2020 -Jazz, Elephant’s Ears, Pumpkin Flower Fritters and Rennaisance Festival | Smorgasbord Blog Magazine

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