Deep-Fried, Stuffed Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the batter
- 125 milliliters beer
- 50 grams Whole wheat flour
- 1 egg
- salt
- For the zucchini
- 4 Zucchini (about 180 grams each)
- 2 slices cooked ham (without rind)
- 1 slice Raclette Cheese (about 1 cm)
- vegetable oil (for frying)
- For the yogurt sauce
- 100 grams Whipped cream
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- ½ bunch scallions
- salt
- freshly ground peppers
- 2 Tomatoes
Preparation steps
For the batter, whisk the flour into the beer along with the egg and 1/2 teaspoon of salt. Leave to rest for about 15 minutes.
For the zucchini, rinse the zucchini and blanch in salted water for 3 minutes. Remove, immediately pat dry, cut in half lengthwise and scoop out some of the flesh with a spoon.
Cut the ham in half and cut the cheese into 1 cm thick sticks (approximately 1/2 inch).
Wrap the cheese in the ham (about the length of the zucchini) and then lay in the hollow section of the warm zucchini halves. Tie the two zucchini halves together with a little sewing thread at the ends.
Dip the zucchini into the batter and fry in oil until golden brown (the oil is hot enough when small bubbles appear on a wooden spoon)
Keep the battered zucchini warm in the oven.
For the yogurt sauce, combine the yogurt with the cream. Mix well and season with salt, pepper and lemon juice.
Rinse and trim the scallions, cut into rings and mix with the yogurt-cream.
Rinse the tomatoes and cut into wedges.
To serve, cut the zucchini diagonally into thick slices and serve with the yogurt sauce and tomatoes.
