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Fried zucchini flowers stuffed with Ricotta

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
2 hours
INGREDIENTS PER 4 PEOPLE

large squash blossoms, 12
tinned tuna preserved in olive oil, 7oz
all-purpose flour, 1 cup
milk, 0,8 cup
bread crumbs, 3,5 oz
eggs, 6
desalinated anchovy fillets, 3
desalinated capers, 1 tablespoon
lemon, 1
parsley, 1 bouquet
oil for frying, to taste
salt, to taste
black pepper, to taste

PROCEDURE

For the batter: in a medium bowl, whisk together flour, eggs beaten with milk, salt and pepper until smooth. Add the zest of a lemon and set aside for an hour. 
Remove the stem from the pumpkin flowers, being careful not to break them.
Put the bread into the milk and drain the tuna from exceeding oil.
Blend the capers with anchovies, tuna, egg yolks, breadcrumbs parsley, a pinch of salt and pepper.
Fill the zucchini flowers with the mixture and put them into the batter, adding baking soda.
Preheat the fryer at 375°F.
When the oil is hot, fry pumpkin flowers in hot oil for 8-10 min.
Put on adsorbent paper and serve warm.

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