Baked Zucchini Blossom
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the blossoms
- 4 handfuls Zucchini flower
- 200 grams Pastry flour
- ¼ l dry white wine
- 2 Tbsps olive oil
- 1 pinch salt
- 2 egg yolks
- 2 egg whites
- Fat (for frying)
- Sea salt
- For the filling
- 400 grams Feta
Preparation steps
1.
For the blossoms, gently rinse blossoms and pat dry. Open the blossoms and carefully snip stamens. Cut feta into small cubes, fill each blossom with feta cheese and twist the blossom tips carefully together.
2.
For the batter, mix flour in a bowl with white wine, oil, salt and egg yolks until smooth. Let rest for about 10 minutes. Meanwhile, beat egg whites until stiff, then fold into the batter. Pass each zucchini blossom through the batter. Heat oil in a frying pan and fry each blossom for 3-4 minutes until golden brown. Drain on absorbent paper and serve sprinkled with sea salt.
