The zucchini flower focaccina is a delicious Italian appetizer, perfect to enjoy during the summer. The zucchini flowers, lightly fried/baked, give the focaccina a delicate flavor and an elegant touch. Ideal to serve as a snack at a buffet or as a light starter before a meal.
Prepare a batter with a beaten egg (white and yolk), a pinch of salt, a touch of white pepper, 6 tablespoons of heavy cream and a few tablespoons of sifted flour
While stirring (to avoid lumps) separate the zucchini flowers into petals and dip each petal in the batter so it is well soaked, then lay them in a shallow baking pan lined with parchment paper up to the rim
Cover the bottom well, then finally pour the remaining batter over the flowers to cover them
The layer will be thin — that's fine
Place the pan in a hot oven (at least 200-210 degrees Celsius) for a few minutes
Pan
Bowl
Whisk
Fork
Italia
| Energy (kcal) | 219.39 |
| Carbohydrates (g) | 1.84 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 20.76 |
| of which Saturates (g) | 11.33 |
| Protein (g) | 6.46 |
| Sale (g) | 1.02 |
