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Ingredients

• 12 pieces Pumpkin Flowers (fresh, cleaned and patted dry)
• 3 tablespoons Unsweetened Shredded Coconut (lightly toasted for extra flavor)
• 2 tablespoons Plain Yogurt (full‑fat, can be omitted if using only coconut)
• 1 Avocado (ripe Hass, sliced thin)
• 1 cup Vegetable Oil (high smoke‑point oil such as sunflower or canola)
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground Black Pepper
• 5 Tomatoes (medium, sliced into wedges for garnish)

Instructions

1. Clean and Dry Pumpkin Flowers

   Rinse the pumpkin blossoms under cold water, trim any tough stems, and pat them completely dry with paper towels.

   Time: PT5M

2. Prepare Garnishes

   Slice the avocado into thin strips and the tomatoes into wedges. Set aside.

   Time: PT5M

3. Heat the Oil

   Pour the vegetable oil into the frying pan and heat over medium‑high heat until it reaches about 180°C (350°F).

   Time: PT2M

   Temperature: 180°C

4. Fry the Pumpkin Flowers

   Working in small batches, gently place the flowers into the hot oil. Fry for 2–3 minutes, turning once, until golden and crisp.

   Time: PT8M

   Temperature: 180°C

5. Drain and Season

   Remove the fried flowers with tongs and place on a paper‑towel‑lined plate. Sprinkle with salt and pepper while still hot.

   Time: PT2M

6. Mix Coconut‑Yogurt Topping

   In a small bowl combine shredded coconut and plain yogurt (or extra coconut if keeping it dairy‑free). Stir gently.

   Time: PT3M

7. Plate and Garnish

   Arrange the fried flowers on a serving plate, drizzle the coconut‑yogurt mixture over them, and top with avocado strips and tomato wedges.

   Time: PT5M

8. Enjoy

   Serve warm as a snack or appetizer. Pair with a light salad or tea.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

12 g

Fat

15 g

Fiber

4 g