Welcome to the World of Edible Flowers

I stumbled upon an article about squash/pumpkin flowers being edible during my research one day. Since I get anywhere from 3 to 7 male kabocha flowers blooming everyday, I thought, why not?

Here's a freshly harvested male kabocha flower. Pretty, no?

Here’s a freshly harvested male kabocha flower. Pretty, no?

The next day, I went out to hand pollinate the female flowers, but never had a chance to eat breakfast. So I decided to harvest the male flowers to treat myself to a kabocha flower frittata.

Frittata in cast iron pan. I almost feel guilty eating a beautiful breakfast like this!

Frittata in cast iron pan. I almost felt guilty eating a beautiful breakfast like this!

SO EXCITE TO EAT THIS

SO EXCITED TO EAT THIS

This got me semi-obsessed with edible flowers. I did some more research to find out the hibiscus shrubs (Rose of Sharon) in the back of my yard had edible flowers. More pretties and yummies! Yay! While squash flowers don’t hold much nutritional value, hibiscus is in the same family as okra and apparently has similar health benefits. Sounds good to me!

Here are kabocha and hibiscus flowers harvested from my backyard.  I'm feeling tropical all of a sudden.

Here are kabocha and hibiscus flowers harvested from my backyard. I’m feeling tropical looking at these!

I wanted to stuff the kabocha flowers for dinner, but my stomach doesn’t like dairy. I stumbled on a nice-looking cashew cheese stuffed squash flower recipe and decided to give it a try. I modified the recipe a little, but it was sooooo good! Here’s my version:

Cashew Cheese Stuffed Kabocha Flowers

Ingredients:

7-10 kabocha flowers
About 1/8 cup garbanzo bean flour
About 1/2 cup water
Salt to taste
Fresh basil leaves
Coconut oil for frying

For the cashew cheese:

3/4 cup raw cashews, soaked overnight in water with a splash of apple cider vinegar then drained
About 1/4 cup nutritional yeast
1/8 cup fresh water
1/2 tsp EVOO
1 tsp fresh lime juice
1/2 tsp apple cider vinegar
1 tsp fresh ground pepper
1/8 tsp sea salt

 Directions:

  1. Blend the ingredients of cashew cheese in a food processor until smooth.
  2. Stuff each flower with the cashew cheese and a basil leaf. Close the flower.
    Kabocha flowers stuffed with cashew cheese and basil.

    Kabocha flowers stuffed with cashew cheese and basil.

  3. Mix the garbanzo bean flower, water and salt (to taste) in a shallow bowl.
  4. Heat your skillet and put coconut oil in.
  5. Dip and coat the stuffed flowers.
  6. Cook each side until golden brown. Remove from skillet drain on paper towel. Salt to taste.
    I made my batter runnier than the original recipe, since I didn't want a thick fried batter. It worked well for me!

    I made my batter runnier than the original recipe, since I didn’t want a thick fried batter. It worked well for me!

    So golden, so pretty.

    So golden, so pretty.

  7. Enjoy the beautiful, creamy and crispy flowers!
    This was SO DELICIOUS. Even my meat-loving,  suspicious husband who originally called flowers "insect food" was blown away by these beauties!

    This was SO DELICIOUS. Even my meat-loving, suspicious husband who originally called flowers “insect food” was blown away by these beauties!

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2 thoughts on “Welcome to the World of Edible Flowers

  1. Thanks for checking out my recipe! So glad you liked it — I like your modification with a thinner batter — I actually used a variation of that batter to do gluten-free fried okra and fried green tomatoes. Haven’t posted that yet, but excited to share!

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