In Thailand, we use pumpkin blossoms that look and taste just like squash blossoms. My mother also uses young pumpkin leaves. There are several other flowers that are edible in Thailand that are not available here in the western-US and you can cook them the same way.
Crunchy Squash Blossoms Recipe
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- 10 squash blossoms
Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.
Chili Fish Sauce
Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.