Zucchini Flowers with Mortadella Mousse

Pan-fried, baked, or air-fried,

Zucchini flowers with mortadella mousse are excellent as an appetizer or finger food, as well as an exceptional second course
Delicious and irresistible, you can’t stop at just one. Make more because they will never be enough.
Little boxes of goodness wrapped in a crispy crust made with the King of Sicilian cooking, the seasoned breadcrumbs typical of my region.
The flowers are stuffed with a mousse of mortadella and cheeses, then the flowers are dipped in flour, in the egg, and finally in the seasoned Sicilian breadcrumbs, and then cooked to your taste.
But now, let’s go to the kitchen.

I’ve thought of this for you:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven, Frying, Air Frying
Cuisine: Italian
Seasonality: Fall, Spring, Summer

562.48 Kcal

calories per serving

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Energy 562.48 (Kcal)
Carbohydrates 48.97 (g) of which sugars 2.58 (g)
Proteins 22.44 (g)
Fat 31.31 (g) of which saturated 8.57 (g)of which unsaturated 17.53 (g)
Fibers 5.03 (g)
Sodium 993.07 (mg)

Indicative values for a portion of 225 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
5.3 oz mortadella with pistachios
1.8 oz grated Parmesan
1.8 oz spreadable cheese (or ricotta)
to taste salt
to taste pepper
3.5 oz flour
2 eggs
5.3 oz breadcrumbs (seasoned Sicilian style, click here for the recipe)
to taste sunflower oil

A look at health

Tools

What we need to make

1 Knife
3 Bowls
1 Pan
1 Piping bag

Steps

To prepare

First, very gently wash the flowers, remove the pistil and outer sepals, ensure there are no insects inside, then let them drain.
Chop the mortadella and cheeses in a mixer until they become a mousse, then season with a pinch of salt and pepper. Transfer the stuffing to a piping bag
Beat the eggs in the first bowl,
place the flour in the second bowl,
in the 3rd bowl, prepare the seasoned Sicilian breadcrumbs by following the recipe clicking here.
Gently open the flowers and put a little mortadella mousse inside,
then close the petals by rolling them together very gently.
Dip the stuffed zucchini flowers first in the flour,
then in the beaten eggs, and finally in the seasoned Sicilian breadcrumbs, making sure it adheres well all around.
Oven cooking
Place the flowers on a baking sheet with parchment paper underneath, drizzle a few drops of oil and bake in a preheated convection oven at 375°F for about 5 minutes.
Place the flowers in the tray or basket of your air fryer with a spray of oil on top, and cook for 8 minutes at 400°F
In the pan
Pour plenty of sunflower oil into a pan and heat it, then add the flowers and cook for 2 minutes on each side. At the end of cooking,
let excess oil drain on absorbent paper and serve hot