Zucchini flower appetizer
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 376, total fat 30 G., saturated fats 7 G., proteins 12 G., carbohydrates 16 G., fiber 1 G., cholesterol 125 mg, sodium 336 mg, sugar 1 G.
Calories 376, total fat 30 G., saturated fats 7 G., proteins 12 G., carbohydrates 16 G., fiber 1 G., cholesterol 125 mg, sodium 336 mg, sugar 1 G.
Thin and tender zucchini flowers are perfect for deep-frying. Coated in breadcrumbs, they become super crispy and delicious. Fill them with a lemon-herb ricotta filling, coat them in flour, deep-fry, and serve as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Neutral vegetable oil, for frying
- 1 cup whole milk ricotta
- 2 tbsp finely chopped fresh parsley
- Zest of 1 lemon
- 12 zucchini flowers
- 0.5 cups premium flour
- 2 large eggs, beaten
- Sea salt
We recommend
Recipes with similar ingredients: ricotta cheese, lemon zest
Cooking the dish according to the recipe:
- Preheat the grill, preparing the indirect heat zone. If you have a charcoal grill, rake the hot coals to one side. If you have a gas grill, heat only one side. In a large Dutch oven or heavy-bottomed saucepan, heat about 4 inches of oil over direct heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- Combine the ricotta, parsley, and lemon zest in a large bowl. Season with salt and pepper to taste. Spoon a small amount of filling into each zucchini flower, lifting the petals around the filling and twisting to seal.
- Season the flour with salt and pepper. Dredge the stuffed flowers in flour, dip them in eggs, and then dredge them again in flour, shaking off any excess.
- Carefully drop the florets, a few at a time, into the oil, being careful not to overcrowd the pan. Fry until crispy and dark golden brown, 2-3 minutes.
- Transfer the flowers to a paper towel-lined baking sheet and sprinkle lightly with sea salt. Serve immediately.
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