gluten free
dairy free
refined sugar free
vegan
- Prep time:10 minutes
- Cooking time:10 minutes
- Recipe serves:3
Pumpkin flower fritters are so scrummy and versatile. This recipe was inspired from a friend of ours Penny who has loads in her garden. It was an experimentation, but we wanted something that was super easy, tasty, dairy free and gluten free (aka) a nice twist on the usual cheesy stuffed flower fritter. Simply by combining dried tomatoes (which we did our own but store bought are fine), a handful of cashew nuts, heaps of basil, garlic and a fresh tomato created a wonderful pesto type filling. We then stuffed this in the pumpkin flowers then dipped in rice flour batter and pan fried in high heat coconut oil. Thanks Penny for the inspiration, so delish!!
http://www.thegreenkitchen.co.nz/recipes/sides/dried-tomatoes-w-pomegranate-splash/
Ingredients
- 9 pumpkin flowers (stamen removed)
- 1 cup of cashews (or any nut or seed of your choice)
- 6 oven dried tomatoes
- 1 garlic clove
- 1 cup or more of fresh basil or soft herbs
- 1 large fresh tomato
- Himalayan pink salt
- Black pepper
- rice flower
- cold water
- high heat coconut oil
Method
- Remove the stamens from the pumpkin flowers
- Make the pesto by combining the cashews, dried tomatoes, fresh tomato, garlic, herbs and seasoning to taste..in a food processor to a rough mixture
- Stuff into flowers (about a tablespoon of the mixture)
- Make a thin batter with the rice flour and cold water - season
- Fry gently in the coconut oil, use a spatula to flip them over only once...they make take 2-3 minutes on one side to get lovely and golden brown
- Drain and season, scatter with pumpkin seeds if desired