Ful Biran (Pumpkin Flower Fritters)
 
 
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Ingredients
  • 10 - 12 pumpkin flowers
  • ½ cup of rice flour
  • ½ cup of gram (besan/chickpea) flour
  • 1 tsp salt
  • 1 tsp mixed curry powder (I use Rajah)
  • ½ tsp garlic granules (I buy mine from Aldi, garlic powder is also suitable)
  • ⅓ tsp coriander powder
  • ⅓ tsp cumin powder
  • ⅓ tsp turmeric powde
  • chopped coriander (optional)
  • water as required
  • oil for frying
Method
  1. Start by preparing your flowers. Discard the base stem (use your hands or cut using a pair of scissors) including the green leaves surrounding the base of the flower and the pollen bulb inside. Gently wash the flowers in cold water, leave to drain in a colander while you prepare the batter.
  2. Add all the dry ingredients to a bowl and mix together. MAKE SURE you sift the gram flour as this can become lumpy in storage and will create a lumpy batter otherwise.
  3. Chop some coriander (a very little amount is needed) and add to the bowl if you are using this.
  4. Slowly add enough water to create a fairly thick batter that will stick to the flowers, you don't want the batter to be really thick or really runny.
  5. Heat some oil in a frying pan/deep wok.
  6. Once the oil is hot, dip the pumpkin flowers into the batter ensuring you get a thorough coating and gently lower into the hot oil. Fry for about 3 - 4 minutes each side until golden brown to make sure they get really crispy on the outside. Drain on kitchen towel before serving.
  7. Enjoy your crunchy Pumpkin Flower Fritters as an appetiser or as an afternoon snack with a hot cup of tea!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/ful-biran-pumpkin-flower-fritters/