Stuffed Zucchini Flowers in Batter,

Today I want to offer you a delicious, easy, and economical dish.
The stuffing will be tasty and affordable for everyone.
We will prepare together a delicious batter using both electric whisks and the Thermomix.
This dish can be an appetizer, a second course, or even a finger food to present among the snacks at an aperitif dinner.
You can use either zucchini flowers or squash blossoms for this recipe.

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Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

530.27 Kcal

calories per serving

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Energy 530.27 (Kcal)
Carbohydrates 35.62 (g) of which sugars 0.38 (g)
Proteins 24.43 (g)
Fat 30.11 (g) of which saturated 11.38 (g)of which unsaturated 16.21 (g)
Fibers 1.65 (g)
Sodium 727.24 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

16 zucchini flowers (or squash blossoms)
1 cup cups ricotta
3.5 oz oz cooked ham
3.5 oz oz provola cheese
1 oz oz Grana Padano cheese, grated
to taste salt
to taste pepper
to taste nutmeg
2 teaspoons Genoese pesto
1 cup cups semolina flour (or rice flour)
0.85 cups cups beer (chilled)
0.2 oz oz fresh brewer's yeast (or 0.07 oz of dry yeast)
to taste salt
to taste sunflower oil

Tools

What we need to make 1

1 Knife
1 Bowl
1 Pan
1 Electric whisk or the Thermomix
1 Paper towel

Steps

Let’s go to the kitchen

Clean the flowers thoroughly: With great care, remove the pistil and sepals. Make sure there are no insects inside, then rinse them under running water and place them on a towel.
Chop the ham and provola, and combine them in a bowl with ricotta, a pinch of salt, pesto, a pinch of pepper, and a pinch of nutmeg.
Using a teaspoon, fill the flowers one by one, then twist the petal tips to close them.
In a bowl, pour the beer and dissolve the yeast. Once completely dissolved, gradually add the sifted flour while mixing with the whisks. You should achieve a smooth and thick batter to your liking.
Let it rest outside the fridge for about 30 minutes.
Attach the butterfly whisk, place the flour and beer in the bowl: 30 sec./speed 4.5
Now that the batter is cold and risen, heat enough oil in a pan.
Take the flowers one by one by the stem and dip them first in flour and then in batter. The color of the batter may vary depending on whether you use light or dark beer.
Cook the flowers for about 3 minutes per side, until a golden crust forms. Let them dry on a paper towel and serve immediately while hot.