Stuffed zucchini flowers: an Italian delight with Roman ricotta and Napoli salami. Discover the authentic taste of selected ingredients and tradition. Try it now!
Step 1 of 4: Prepare a batter with water and flour, then in a bowl combine all the other ingredients and mix them together; they will be the filling.
Step 2 of 4: Clean the zucchini flowers: trim the stem, remove the outer petals of the crown, and detach the inner pistil. Gently open the flower, stuff it, and close it by lightly twisting the ends. Dip the stuffed zucchini flowers into the batter.
Step 3 of 4: In a large pan, heat plenty of peanut seed oil. When hot, fry the stuffed zucchini flowers a few at a time for a few minutes until fully golden.
Step 4 of 4: When the stuffed zucchini flowers are cooked, drain them from the oil and place them on paper towels to remove the excess oil. Season the fried zucchini flowers with a pinch of salt and pepper, and serve hot.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per 100 g |
|---|---|
| Energy | 294 kJ70 kcal |
| Fat | 3.31 g |
| of which saturated fatty acids | 1.64 g |
| Carbohydrates | 5.81 g |
| of which sugars | 0.77 g |
| Fibre | 0.55 g |
| Protein | 4.45 g |
| Salt | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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