I've never grown pumpkins before, but the one good thing about it is that there are blossoms everywhere! I can pick about 5 or 6 a day. You'll want to pick the male blossoms, those that are on stems and not attached to mini pumpkins. They can be prepared the same as zucchini blossoms. They are so tasty and filling, I can't believe I've never had them before.
Fried Pumpkin Blossoms
Serves 4 as a side dish
1 large egg white
1/4 cup skim milk
2 tablespoons white wine
1/2 cup seasoned bread crumbs
16 pumpkin blossoms, cleaned and pistons removed
4 tablespoons olive oil
Place the egg white, milk and white wine in a shallow bowl. Whisk thoroughly. Place the bread crumbs on a plate. Dip the pumpkin blossoms in the egg white mixture and then coat lightly in the bread crumbs.
Heat olive oil in a medium skillet over medium-high heat. Once the oil is hot, add the coated blossoms and cook until browned on both sides, about 5 minutes. Transfer to a paper towel-lined plate to drain. Serve warm.
(Each fried blossom is 1 pt.)