
Stuffed Zucchini Flowers
Stuffed zucchini flowers: an Italian delight with Roman ricotta and Napoli salami. Discover the authentic taste of selected ingredients and tradition. Try them now!
Ingredients
- Zucchini flowersas needed
- Roman ricotta
200g200g - Napoli salami
80g80g - Shredded mozzarella
100g100g - Saltas needed
- Parmigiano reggiano
50g50g - Ground pepperas needed
- Flour
220g220g - Iced sparkling water
300mL300mL - Seed oilas needed
Preparation
- STEP 1 OF 4
Prepare a batter with water and flour, then in a bowl combine all the other ingredients and mix them, they will be the filling.
- STEP 2 OF 4
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.
- STEP 3 OF 4
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.
- STEP 4 OF 4
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.
Suggestions
Bowl, fork, spoon, pan
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins10.02g·27%
- Carbohydrates17.39g·46%
- Fats9.58g·26%
- Fibers0.51g·1%