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Fried Pumpkin Flower

Prep Time 5 mins
Cook Time 10 mins
Course Appetizer
Servings 2


  • 16 squash blossoms washed and drained
  • Pinch of salt or to taste
  • ¼ tsp red chilli powder
  • 2 tbsp rice flour
  • 2 cups canola sunflower or vegetable oil (can be reused)


  • Add 4 tbsp of water in a bowl. Add salt, red chili powder and rice flour. Mix well to make a paste.
  • Heat the oil in a small saucepan. To check if it's ready, drop a pinch of flour paste. If it rises, it's ready. Once hot, bring heat to medium-low.
  • Dip each blossom in the paste and then with a slotted spoon, carefully place in pan to fry.
  • Fry each blossom till crispy brown, about 1 ½ - 2 minutes per blossom.
  • Transfer blossoms to a paper towel to absorb excess oil.
Keyword Vegan