Fried Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 2 min.
Ready in
Calories:
615
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the batter
- 200 grams Pastry flour
- ¼ l dry white wine (or milk)
- 2 Tbsps olive oil
- 1 pinch salt
- 2 egg yolks
- 2 egg whites
- For the zucchini blossoms
- 12 Zucchini flower
- 1 garlic clove
- 2 Tbsps freshly grated Parmesan
- 1 egg
- 1 Tbsp breadcrumbs
- 1 Tbsp freshly chopped thyme
- 400 grams Ricotta cheese
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Separate the eggs. Whisk together the flour, white wine, oil, salt and egg yolks until smooth. Let stand for about 10 minutes. Whip the egg whites until stiff then fold into the batter.
2.
Rinse the zucchini blossoms gently and pat dry. Carefully remove the pistils and stamens. Peel the garlic and chop finely. Combine the garlic, Parmesan, egg, breadcrumbs, thyme and ricotta. Season with salt and pepper. Transfer the filling to a piping bag and use to fill the zucchini blossoms, gently twisting the ends together to enclose the filling. Working in batches, dip the blossoms in the batter and deep-fry 3-4 minutes in hot oil. Drain on paper towels and serve.
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