Stuffed zucchini flowers: an Italian delight with Roman ricotta and Napoli salami. Discover the authentic taste of selected ingredients and tradition. Try them now!
Prepare a batter with water and flour, then in a bowl combine all the other ingredients and mix them, they will be the filling.
Clean the zucchini flowers: shorten the stem, remove the outer petals of the crown and detach the internal pistil. Gently open the flower, stuff it and close it by slightly rolling the ends. Dip the stuffed zucchini flowers into the batter.
In a large pan, heat plenty of peanut oil, when it's ready fry the stuffed zucchini flowers, a few at a time, for a few minutes until completely golden.
When the stuffed zucchini flowers are cooked, drain them from the oil and place them on frying paper to dry the excess oil. Season the fried zucchini flowers with a pinch of salt and pepper, serve them hot.
Bowl, fork, spoon, pan
Italia
| Energy (kcal) | 192.54 |
| Carbohydrates (g) | 17.39 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 9.58 |
| of which Saturates (g) | 4.79 |
| Protein (g) | 10.02 |
| Fiber (g) | 0.51 |
| Sale (g) | 0.21 |
