For the batter, stir flour, milk and egg together in a baking bowl and fold in the bourbon vanilla sugar, salt and finely chopped pumpkin seeds.
Meanwhile, heat oil in a saucepan. If using a deep fryer, the baking temperature should be regulated to about 180 °C.
It is best to use male flowers – they are recognizable by their long stems and therefore easier to pick and handle. The carefully washed pumpkin or zucchini blossoms, after they are repeatedly dry, are pulled through the batter and baked for about two to three minutes. Turn repeatedly in between to the other side.
To our baked pumpkin flowers “Sweet scent of autumn” sprinkled with powdered sugar fits our “Autumnal pumpkin compote” (=> separate recipe), a fruit sauce or possibly Zabaione.
Our tip: Zucchini are delicate in taste and therefore also well suited for children.