Garden to Kitchen  – Fried Pumpkin Flowers with Basil and Lemon Myrtle

There’s a hungry critter in my pumpkin patch and we’re not getting any pumpkins! So instead I am going to cook up some of the flowers.  They’re a delicious,  nutritious snack or side dish and they’re not being eaten as often as the fruit. I am using the male flowers which are easy to identify.

Recipe available as a YouTube clip!

Jane Grows Garden Rooms
Our pumpkins are being devoured overnight! So I decided to cook the flowers instead.


  • 9 pumpkin flowers
  • 1 teaspoon of minced basil leaves
  • 3 small lemon myrtle leaves – new growth only, minced (optional)
  • 2/3 cup of plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons finely grated parmesan
  • 4 tablespoons cold water
  • 2 eggs
  • Olive oil for frying
  • Salt and pepper (optional)
Only use the tender young Lemon Myrtle leaves for this recipe.


1. Cut the stems off the flowers, remove the stamens (male flowers without the bulb at the base are best for cooking) and wash thoroughly to remove any pollen.

2. Dry the pumpkin flowers,  making sure that they are dry inside and out.

3. Sift the flour and baking powder into a bowl.

4. Add basil, lemon myrtle leaves and parmesan cheese and mix well.

5. Add water and eggs. Whisk until a smooth batter is formed.

6. Heat 1/2 inch of oil in a heavy pan over medium high heat.

7. When the oil is hot, gently dip the flowers in the batter, coating evenly.

TOP TIP: To check whether the oil is hot enough, add a small drop of batter. If it sizzles straight away, it’s ready!

Jane Grows Garden Rooms

8. Put the battered flowers in the oil a few at a time and fry until golden brown.

9. Remove flowers and drain on paper towel. Sprinkle with salt and pepper.

Let me know if you try this one by posting in the comments!

Jane Grows Garden Rooms

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