Zucchini and Pumpkin Flower Fritters

Today afternoon, I was watching David Rocco's food show on Fox where he prepared fritters (equivalent for Indian Bhajji) with zucchini flowers.Later in the evening, I was seeing Chef Vineet Bhatia's show where he was eating pumpkin flower fritters at an Oriyya restaurant.The zucchini and pumpkin flowers look very similar, but I am not sure whether they taste also similar.

In David Rocco's italian version of zucchini flower fritters, the batter was prepared with maida, eggs and cold water.The zuchinni flowers were cleaned delicately, stuffed with mozarella cheese cut lengthwise and with chopped sardines.The flowers were then gently dipped in the batter, coated and deep fried in olive oil.The seasing was added on top of the fried flowers.

The Oriyya version of pumpkin flower fritters was not demonstrated, but I am guessing that the recipe used besan (instead of maida) and the batter was seasoned with spices prior to the deep frying, as there was a distinct yellow-reddish colour on the fried flowers.

To make the flowers more light and crisp, little pinch of soda bicarb can also be added.

I have never seen either of these two flowers being sold in Bangalore. But, I thought of sharing the recipe as it definitely looks very appealing :)