Fried Zucchini Blossoms with Lemon Sauce
Fried Zucchini Blossoms with Lemon Sauce - Lovely to behold - and just as delicious, too
Healthy, because
Even smarter
Nutritional values
If you're looking for a decadent meal and are OK with a higher fat content, this delicious pasta dish is for you. This pasta contains a high protein content and the soy cream contains no cholesterol.
Zucchini flowers only exist for a short time in summer, so you can also use other edible flowers, such as edible daisies, lavender or roses.
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Tbsps Pastry flour (about 60 grams)
- 2 Tbsps cornstarch (about 30 grams)
- 2 eggs
- mineral water
- peppers
- Nutmeg
- 1 lemon
- 150 milliliters Vegetable broth
- 100 milliliters Soy creamer
- 12 Zucchini flower (or 12 small zucchini with flowers)
- 1 ½ liters vegetable oil (for frying)
- coarse Sea salt (for sprinkling)
- salt
- Gut dazu:
- 350 grams Pasta (such as spaghetti)
Kitchen utensils
Preparation steps
In a bowl, Stir flour with cornstarch and egg to combine. Gradually stir in as much bottled water as needed to make a thin dough. Season with pepper and freshly grated nutmeg and let batter rest for 10 minutes.
Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the zest. Cut the lemon in half and squeeze the juice of one half.
Bring broth, soy creamer and lemon zest to a boil in a pot. Cook over medium heat, whisking occasionally, until creamy, about 10 minutes.
Rinse zucchini blossoms and pat dry gently. Open the calyxes and carefully snip the pistils and stamens.
Stir the batter again. Heat the oil in a pot until it sizzles immediately when a drop of batter is added. Dip zucchini blossoms one at a time in the batter, drain briefly and fry until golden brown, about 3 minutes.
Lift out the fried flowers with a slotted spoon and drain on several layers of paper towels. Srinkle with sea salt. Season lemon sauce to taste with lemon juice, salt and pepper. Serve warm blossom with the sauce.
