Fried Zucchini Blossom

Name: Fried Zucchini Blossom
Total time: 1 h 7 min
Yield: 4
Cuisine: European, Italian
Ingredients: 2 eggs; 200 grams Pastry flour; 0.25 l dry white wine (or milk); 2 Tbsps olive oil; 1 pinch salt; 12 Zucchini flower; 1 garlic clove; 2 Tbsps freshly grated Parmesan; 1 egg; 1 Tbsp breadcrumbs; 2 Tbsps freshly chopped Basil; 400 grams Ricotta cheese; salt; freshly ground peppers; vegetable oil (for frying)

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Health Score:

7,1 / 10

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 7 min.

Ready in

Ingredients

for

each

For the batter:: 2 eggs; 200 grams Pastry flour; ¼ l dry white wine (or milk); 2 Tbsps olive oil; 1 pinch salt

For the filling:: 12 Zucchini flower; 1 garlic clove; 2 Tbsps freshly grated Parmesan; 1 egg; 1 Tbsp breadcrumbs; 2 Tbsps freshly chopped Basil; 400 grams Ricotta cheese; salt; freshly ground peppers; vegetable oil (for frying)

How healthy are the main ingredients?

Ricotta cheese olive oil Parmesan Basil egg salt

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Preparation steps

Separate the eggs. Mix the flour with the white wine, oil, salt and egg yolks until smooth. Soak for about 10 minutes. Beat the egg whites until stiff and fold into the batter.

Rinse the zucchini flowers gently and pat dry. Open the blossoms and carefully remove the pistils and stamens. Peel the garlic and chop finely. Combine the parmesan, egg, breadcrumbs and basil with the ricotta. Season with salt and pepper. Pour the cream into a piping bag and fill the blossom. Gently rotate the petal tips together, pull the flower through the batter and fry 3-4 minutes in hot oil. Drain on a paper towel and serve.