Pumpkin Flower Tempura
Pumpkin flower tempura is a delicate, crispy dish made by lightly battering and deep-frying fresh pumpkin blossoms. The flowers are typically filled with a savory mixture, such as soft cheese or herbs, before being coated in a light, airy tempura batter. This elegant appetizer is popular in various cuisines, notably in Italy (where it's called 'fiori di zucca fritti') and parts of Asia.
🍽️ Nutrition at a glance
This dish is relatively low in protein and carbohydrates but high in fat due to the deep-frying process. It provides a good source of vitamins A and C from the flowers, along with some minerals like potassium, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 15 mg |
| Potassium | 200 mg |
| Calcium | 40 mg |
| Iron | 1 mg |
| Magnesium | 15 mg |
| Phosphorus | 50 mg |
| Folate | 30 mcg |
Per 3 pieces (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Pumpkin flowers are not only edible but also highly nutritious, packed with antioxidants and traditionally used in folk medicine for their anti-inflammatory properties. The practice of frying them highlights a global culinary trend of transforming delicate, often overlooked plant parts into gourmet delicacies.
