Stuffed Courgette Flowers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 18.2 mg | (152 %) | ||
| Vitamin K | 97.5 μg | (163 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,688 mg | (42 %) | ||
| Calcium | 612 mg | (61 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the batter
- 2 eggs
- 200 grams Pastry flour
- ¼ l dry white wine (or milk)
- 2 Tbsps olive oil
- 1 pinch salt
- vegetable oil (for frying)
Preparation steps
For the batter, separate eggs. Mix flour with white wine, oil, salt and egg yolks in a bowl until smooth. Let rest for about 10 minutes.
For the courgette flowers, gently rinse flowers and pat dry. Carefully open flower blossoms and gently remove pistils with stamens.
For the filling, cut cheese and bread into small cubes and mix together in a bowl. Peel onion, cut into small cubes and fry in butter in a saucepan. Then remove onions from heat. Mix onions together with parsley, egg and milk in a bowl and pour mixture over bread and cheese. Mix well and season with salt, pepper and nutmeg. Place bread mixture into a piping bag with a large tip and fill each flower with filling. Gently close flower petals.
For the batter, beat egg whites until stiff and fold into batter. Dip stuffed courgette flowers in batter.
Heat vegetable oil in a large pot to about 160°C (approximately 350°F). Fry courgette flowers in hot oil for 6-7 minutes. Then allow to dry on absorbent paper towel and serve.
