Good EatsOctober 30, 2013
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Fall is pumpkin season, but the big orange orbs and their toastable seeds aren't the only stars on the vine. Similar to squash blossoms but twice the size, pumpkin blossoms are perfect for frying up, appetizer-style. This time of the year, you can typically find them at farmer's markets and farm stands. Or just ask the growers at your local patch; chances are no one will mind sharing, since the flowers don't bear pumpkins. As long as the first frost hasn't hit, there should be plenty of bright orange blooms available. Kevin Johnson, chef at the Grocery in Charleston, South Carolina, created this simple batter to spotlight the blossoms' delicious, delicate flavor. Use it now for pumpkins, then pull it out throughout the year—it works on just about any vegetable you'd want to eat fried.