No-fry VEGAN Indian-style Pumpkin Blossom Fritters

VEGAN Indian-style Pumpkin Blossom Fritters:

Yes, these are my version of no-fry vegan Indian-style pumpkin blossom fritters. Made with a wild rice plus herbs batter, these no-fry vegan pumpkin blossom fritters are truly something you would love to relish again and again.vegan Indian-style pumpkin blossom fritters

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Story and History of Vegan Indian-style Pumpkin Blossom Fritters:

The recipe of these vegan Indian-style pumpkin blossom fritters comes from my mom’s kitchen. It’s an everyday ingredient and we in Orissa(a state in India) love to eat pumpkin and squash blossoms every other day. In our food culture, we eat pumpkins, its leaves, flower and even stalks. And then when the fruit matures, we collect the seeds, clean them and dry roast before eating the kernels. In short, we love eating everything in a pumpkin plant except the roots.

Jump to the recipevegan Indian-style pumpkin blossom fritters

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My mom, who always loves to grow pumpkin in her kitchen garden, picks the fully blossomed pumpkin flowers or squash flowers in the morning. Then she carefully washes, removes the unwanted parts and dips in a flavorful rice and chickpea batter before frying them until crispy. Now that I too have a small kitchen garden in my backyard, I love making these awesome vegan Indian-style pumpkin blossom fritters often.

vegan Indian-style pumpkin blossom fritters

Pinit

However, my version of the vegan Indian-style pumpkin blossom fritters is not fried. I chose to cook it on a greased griddle. Then, I lightly drizzle them with a few drops of oil and cook it until crispy. These fritters can be baked in the oven too. If you choose to bake, ensure not to make the batter very runny.

vegan Indian-style pumpkin blossom fritters

Pinit

Now comes the batter, which is certainly flavorful with the fragrant hints of cumin seeds, spice from the Thai pepper and the pungent garlic, all wonderfully blended in the wild rice batter which is well-known for its earthy rice-like flavor. The crispiness of the vegan Indian-style pumpkin blossom fritters come from the wild rice batter. You can use white or brown rice for this recipe too. Alternatively, you can use chickpea flour and rice flour too. I have tried all the versions, and what I loved the most is the batter made from soaked rice not the quickly made flour batter.

How to make the Vegan Indian-style pumpkin blossom fritters?

Soak the Wild Rice:vegan Indian-style pumpkin blossom fritters

  • Soak the two to three tablespoons of wild rice in a cup of water.
  • I took two tablespoons of rice for six pumpkin blossoms.
  • Wash the rice well before soaking.

vegan Indian-style pumpkin blossom fritters

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  • Soak it at least for half an hour to two hours.

Make the Batter:vegan Indian-style pumpkin blossom fritters

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  • Take the soaked rice in a blender and discard the soaked water.
  • Add one or two pods of garlic, one Thai green pepper and ¼ tsp of cumin seeds.
  • Add salt and blend well to make a smooth puree.
  • Add turmeric and mix well.
  • The batter for our vegan Indian-style pumpkin blossom fritters is ready.

Prepare the Pumpkin Blossoms:vegan Indian-style pumpkin blossom fritters

  • Wash and pat dry the Pumpkin blossoms.

vegan Indian-style pumpkin blossom fritters

  • Cut the stem and the discard the sepals and the stigma(the yellow thin cylindrical parts).

vegan Indian-style pumpkin blossom fritters

  • I cut open the blossoms as pictured, but you can use the whole flowers too.

Make the Fritters:

  • Heat a griddle and add a few drops of oil.
  • You can use a skillet too. I strongly suggest using a non-stick one.

vegan Indian-style pumpkin blossom fritters

  • Dip the blossoms in the batter and cook them on the greased griddle or tawa.
  • Flip it as the bottom starts to become crisp and flatten the fritters by pressing gently with your spatula.

vegan Indian-style pumpkin blossom fritters

  • Spray with some oil and cook it further for five more minutes.

vegan Indian-style pumpkin blossom fritters

  • Each fritter should take no less than 10-15 minutes to cook fully under low temperature.
  • Because we are using very minimal oil, cooking under low flame is the key.
  • In that way, it will be fully cooked, brown and super crispy.

vegan Indian-style pumpkin blossom fritters

  • Serve vegan Indian-style pumpkin blossom fritters with chutney, dressing or as a side with cauliflower rice and lentils.

Nutrition Facts:

Squash flowers or blossoms are very low in calorie. A cup of pumpkin/squash blossoms are 5 calories with 1 g carb and 1 g protein. However, these flowers are rich in vitamin C and antioxidants. Those who love clean eating and want something tasty and yum should not shy away from eating these vegan Indian-style pumpkin blossom fritters.

vegan pumpkin blossom fritters

vegan pumpkin blossom fritters

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5 from 2 votes
vegan pumpkin blossom fritters
Print
Vegan pumpkin blossom fritters
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Enjoy these vegan pumpkin blossom fritters even when you are on a low-calorie diet. These light, crispy and so-very-delicious pumpkin fritters are something you will fall in love. Plus, making them takes just 15 minutes from start to end.

Course: Side Dish
Cuisine: Indian
Servings: 2
Calories: 54 kcal
Ingredients
  • 4 Pumpkin Blossoms
  • 2 tbsp wild rice soaked in 1 cup of water
  • 1 pods of garlic
  • 1 Thai green pepper
  • ¼ tsp cumin seeds
  • ¼ tsp turmeric
  • Salt to taste
  • 1 tsp oil to grease and oil spray to cook
Instructions
Prepare the batter
  1. Soak the two to three tablespoons of wild rice in a cup of water.

  2. Take the soaked rice in a blender and discard the water.

  3. Add one or two pod of garlic, one Thai green pepper and ¼ tsp of cumin seeds.

  4. Add salt and blend well to make a smooth puree.

  5. Add turmeric and mix well.

Prep the Pumpkin Blossoms:
  1. Wash and pat dry the Pumpkin blossoms.

  2. Cut the stem and the discard the sepals and stigma(the yellow part in the middle).

  3. I cut open the blossoms as pictured, but you can use the whole flowers too.

Make the Fritters:
  1. Heat a griddle and add a few drops of oil.

  2. You can use a skillet too. I strongly suggest using a non-stick one.

  3. Dip the blossoms in the batter and cook them on the greased griddle or tawa.
  4. Flip it as the fritters starts to become crisp at the bottom. Flatten the fritters with your spatula by pressing gently.

  5. Spray with some oil and cook it further for five more minutes.

  6. Each fritter should take no less than 10-15 minutes to cook fully under low temperature.

  7. Because we are using very minimal oil, cooking under low flame is the key.

  8. In that way, it will be fully cooked and super crispy.

  9. Serve with chutney, dressing or as a side with cauliflower rice and lentils.

Recipe Notes
  • You can use any type of squash flower for this recipe.
  • Add chopped cilantro and onions to the batter for a different taste and texture.
  • Add chickpea flour to the batter to thicken it.
  • You can increase the spice level by adding 1/2 tsp of chili powder.

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