Fried Zucchini Flowers Filled with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ¼ l dry white wine (or milk)
- 2 Tbsps olive oil
- 1 pinch salt
- 2 egg yolks
- 2 egg whites
- vegetable oil (for frying)
- For the filling
- 6 Zucchini (with flowers)
- 1 garlic clove
- 1 shallot
- 1 carrot
- 1 red chili pepper
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp olive oil
- 1 Tbsp freshly chopped thyme
- salt
- 1 splash lemon juice
- freshly ground peppers
- For the sauce
- 1 shallot
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Vegetable broth
- 80 milliliters Madeira Wine
- salt
- 1 tsp lemon juice
Preparation steps
For the dough, mix flour with white wine, oil, salt and egg yolks until smooth. Let rise for about 10 minutes. Meanwhile, whisk egg whites until stiff, then fold into batter.
Wash zucchini flowers gently and pat dry. Open flower blossoms and carefully remove pistils with stamens. Cut zucchini diagonally about halfway (reserve half with flowers left). For filling, dice other half of zucchini into very small pieces.
For the sauce, peel shallots and chop. Heat butter in a saucepan, saute shallots until translucent. Then sprinkle with flour and pour in broth. Add Madeira and simmer for about 10 minutes until slightly creamy. Press sauce through a fine sieve and season with salt and lemon juice.
Peel garlic and shallot and finely chop. Peel carrot and dice into very small pieces. Rinse chile pepper, trim and finely chop. Mix garlic, shallot, carrot, zucchini and Parmesan cheese, oil and thyme and season with salt, lemon juice and pepper. Stuff vegetable mixture into the zucchini flowers. Pull flower leaves together, pull flower through dough and fry until golden brown in portions in hot 170°C (approximately 350°F) for 4-5 minutes. Drain on paper towel and halve each lengthwise. Serve immediately on a plate with the sauce.
