An easy, vegetarian fritter you can have on the table in under 25 minutes. A popular summer treat, these blossom fritters are the perfect snack!
The basic ingredient of this dish is blooming pumpkin or even zucchini flowers.
Gram flour / Besan 1 cup
Rice flour 1/2 cup 4 cup
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Cumin powder 1/4 tsp
Salt to taste
Baking soda 1/8 tsp ( OR a pinch)
Water (room temperature) 1 cup
Cut the stems of the flowers, wash and clean them. You can keep the flower as a whole or separate the petals out.
In a mixing bowl, add gram flour, rice flour, turmeric powder, red chilli powder, cumin powder, baking soda and salt to taste, egg. Mix all dry ingredients using a whisker, add water in small quantities until you have a thick and smooth batter. Let it rest for 5 - 10 mins.
Dip one flower into the batter, coat all sides evenly.
Heat sufficient oil in a pan for frying. Place the batter-dipped-flower into the oil, fry in medium-high heat. Cook both sides equally.
Remove and drain excess oil on a paper towel