This past October my family and I were out picking some pumpkins on a beautiful autumn day and my wife asked the farmer if she could have the flowers from the pumpkin vines. I wasn’t sure what she had in mind, but knowing she’s a very creative, resourceful woman who is always full of wonderful ideas, I inquired what she was going on doing with them. As it turned out, she was planning on making a delicious Mexican delicacy which I can’t pronounce…called Flor de Calabaza Rellenas or Flor de Calabaza Capeada. This is also is also a popular dish in India, the Philippines, and other countries.
These tasty treats are easy to make and simply consists of pumpkin flowers filled with cheese, dipped in batter, and fried. And let me tell you, they are delicious! I’d never heard of such a thing, but it was a wonderful culinary adventure which I thought I’d share with all of you. Here’s how to make it.
Flor de Calabaza Rellenas
Serving size: two-four people per dozen flowers
- 12 fresh pumpkin flowers
- Queso fresco (Mexican cheese) and cheddar cheese
- 4 eggs
- 1/2 cup flour
- Salt and pepper
- Vegetable oil
Pick some pumpkin flowers.
-Separate the yolks from the whites of 4 eggs.
-Mix the whites till fluffy.
-Add ¼ teaspoon of salt and a ¼ teaspoon of pepper.
-Add egg yolks and whip thoroughly.
Stuff pumpkin flowers with small slices of Queso Fresco (Mexican Cheese) and Cheddar Cheese.
Dredge stuffed pumpkin flowers in flour and dip in batter.
Fry in vegetable oil till golden brown.
Let cool and enjoy!
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