Stuffed Zucchini Blossoms by @russischraclette

30 min

2 servings

🥕

8

Zucchini blossoms

🧀

250 g

Ricotta

🧀

3 tbsp

Grated parmesan

🫘

250 g

Soft tofu

🧀

3 tbsp

Nutritional yeast

🧄

1

Garlic clove

🌶️

1 pinch

Chili flakes

⚫

1 pinch

Pepper

🧂

1 pinch

Salt

🍋

0.5

Lemon juice

🍋

0.5

Lemon zest

🌿

1 tbsp

Fresh parsley

🌾

60 g

Flour

💧

180 ml

Sparkling water

🫗

240 ml

Oil for frying

🍋

1

Lemon wedges

🍅

120 ml

Marinara sauce

  1. Zest

    Prepare the filling by mixing ricotta, grated Parmesan, minced garlic, chili flakes, pepper, salt, lemon juice, and lemon zest in a bowl.

  2. Blend

    For the vegan version, blend soft tofu and nutritional yeast in a food processor until creamy.

  3. Stuff

    Stuff the zucchini blossoms with the prepared filling.

  4. Whisk

    Prepare the batter by whisking flour, sparkling water, and a pinch of salt in a bowl.

  5. Heat

    Heat oil in a frying pan over medium heat.

  6. Dip

    Dip the stuffed blossoms in the batter and fry them in the hot oil until golden and crispy.

  7. Serve

    Serve the fried blossoms with lemon wedges and marinara sauce.

Stuffed Zucchini Blossoms by @russischraclette

30 min

2 servings

🥕

8

Zucchini blossoms

🧀

250 g

Ricotta

🧀

3 tbsp

Grated parmesan

🫘

250 g

Soft tofu

🧀

3 tbsp

Nutritional yeast

🧄

1

Garlic clove

🌶️

1 pinch

Chili flakes

⚫

1 pinch

Pepper

🧂

1 pinch

Salt

🍋

0.5

Lemon juice

🍋

0.5

Lemon zest

🌿

1 tbsp

Fresh parsley

🌾

60 g

Flour

💧

180 ml

Sparkling water

🫗

240 ml

Oil for frying

🍋

1

Lemon wedges

🍅

120 ml

Marinara sauce

Preparation Steps

  1. Step 1/7

    Prepare the filling by mixing ricotta, grated Parmesan, minced garlic, chili flakes, pepper, salt, lemon juice, and lemon zest in a bowl.

    🧀Ricotta
    🧀Grated Parmesan
    🧄Garlic clove
    🌶️Chili flakes
    ⚫Pepper
    🧂Salt
    🍋Lemon juice
    🍋Lemon zest
    🥄Spoon
    🥣Bowl

  2. Step 2/7

    For the vegan version, blend soft tofu and nutritional yeast in a food processor until creamy.

    🫘Soft Tofu
    🧀Nutritional Yeast

  3. Step 3/7

    Stuff the zucchini blossoms with the prepared filling.

    🥕Zucchini blossoms
    🥄Spoon

  4. Step 4/7

    Prepare the batter by whisking flour, sparkling water, and a pinch of salt in a bowl.

    🌾Flour
    💧Sparkling water
    🧂Salt
    🥄Whisk
    🥣Bowl

  5. Step 5/7

    Heat oil in a frying pan over medium heat.

    🫗Oil for frying
    🍳Frying pan

  6. Step 6/7

    Dip the stuffed blossoms in the batter and fry them in the hot oil until golden and crispy.

    🥒Stuffed zucchini blossoms
    🥣Batter
    🍳Frying pan

  7. Step 7/7

    Serve the fried blossoms with lemon wedges and marinara sauce.

    🍋Lemon wedges
    🍅Marinara sauce

Composition

Ingredients

Types

Vegetables, Dairy, Plant-based, Spices, Fruits, Grains, Liquids, Sauces

Ingredients

Zucchini blossoms, Ricotta, Grated Parmesan, Soft Tofu, Nutritional Yeast, Garlic clove, Chili flakes, Pepper, Salt, Lemon juice, Lemon zest, Fresh parsley, Flour, Sparkling water, Oil for frying, Lemon wedges, Marinara sauce

Allergens

Dairy, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

250 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 15g, Fat: 12g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.5mg

Vitamins

Vitamin C: 20mg, Vitamin B12: 1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Spoon, Bowl, Whisk, Frying pan

Appliances

Food processor, Stove

Type

Type

Type Of Dish

Appetizer

Occasions

Snack

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2 days (Airtight container), freezer : 1 month (Airtight container)