Now here is a real summertime treat. Why is it limited to the summer season? Simply because that is when the pumpkin flowers are in bloom. We love this fried pumpkin blossoms recipe. I remember a neighbor coming to the door with pumpkin blossoms in plastic bags selling for something like a quarter a dozen. We would dredge them in a batter composed of saltine crumbs and egg and pan-fry them in margarine.
As dreadful as it sounds, they were impossibly delicious. This recipe comes from my Central Illinois roots.
Contributed by: Elizabeth A. Snelson, Central Illinois
Pumpkin Trivia: Farmers in the United States harvest over 1.5 billion pounds of pumpkins per year. Now, that’s a lot of pumpkin pie. And, this figure doesn’t include home gardeners.
| 1 Dozen | Pumpkin Blossoms |
| 3 | Eggs |
| 1 dozen | Saltine Crackers |
| To taste | Salt |
| To taste | Pepper |
| 1/2 stick | Margarine |
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