Crunchy Zucchini Flowers with Ricotta, Red Prawn, and Asparagus Cream by @federicofusca

35 min

4 servings

🌼

10

Zucchini flowers

🧀

220 g

Ricotta

🦐

10

Red prawns

🌿

1 bunch

Parsley

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🥜

240 ml

Peanut oil

🌱

1 bunch

Asparagus

🧅

1

Onion

🌾

100 g

Flour

🥚

1

Egg yolk

💧

240 ml

Sparkling water

  1. Clean the zucchini flowers and remove the pistils.

  2. Mix

    Mix ricotta, chopped parsley, salt, and black pepper in a mixing bowl.

  3. Fill

    Fill the zucchini flowers with the ricotta mixture and a red prawn each.

  4. Mix

    Prepare the batter by mixing flour, egg yolk, and sparkling water in a mixing bowl.

  5. Dip

    Dip the stuffed zucchini flowers in the batter.

  6. Heat

    Heat peanut oil in a frying pan over medium heat.

  7. Fry

    Fry the battered zucchini flowers until golden and crispy. Remove and drain on paper towels.

  8. Blend

    For the asparagus cream, blend cooked asparagus and onion until smooth.

  9. Serve

    Serve the fried zucchini flowers with a side of asparagus cream.

Crunchy Zucchini Flowers with Ricotta, Red Prawn, and Asparagus Cream by @federicofusca

35 min

4 servings

🌼

10

Zucchini flowers

🧀

220 g

Ricotta

🦐

10

Red prawns

🌿

1 bunch

Parsley

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🥜

240 ml

Peanut oil

🌱

1 bunch

Asparagus

🧅

1

Onion

🌾

100 g

Flour

🥚

1

Egg yolk

💧

240 ml

Sparkling water

Preparation Steps

  1. Step 1/9

    Clean the zucchini flowers and remove the pistils.

    🌼zucchini flowers
    🔪knife

  2. Step 2/9

    Mix ricotta, chopped parsley, salt, and black pepper in a mixing bowl.

    🧀ricotta
    🌿parsley
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk

  3. Step 3/9

    Fill the zucchini flowers with the ricotta mixture and a red prawn each.

    🌼zucchini flowers
    🧀ricotta
    🦐red prawns
    🔪knife

  4. Step 4/9

    Prepare the batter by mixing flour, egg yolk, and sparkling water in a mixing bowl.

    🌾flour
    🥚egg yolk
    💧sparkling water
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Dip the stuffed zucchini flowers in the batter.

    🌼zucchini flowers
    🥣batter
    🥣mixing bowl

  6. Step 6/9

    Heat peanut oil in a frying pan over medium heat.

    🥜peanut oil
    🍳frying pan

  7. Step 7/9

    Fry the battered zucchini flowers until golden and crispy. Remove and drain on paper towels.

    🌼zucchini flowers
    🍳frying pan
    🥄spatula

  8. Step 8/9

    For the asparagus cream, blend cooked asparagus and onion until smooth.

    🌱asparagus
    🧅onion

  9. Step 9/9

    Serve the fried zucchini flowers with a side of asparagus cream.

    🌼zucchini flowers
    🥛asparagus cream
    🥄spatula

Composition

Ingredients

Types

Vegetables, Dairy, Seafood, Spices, Oils, Grains, Beverages

Ingredients

zucchini flowers, ricotta, red prawns, parsley, salt, black pepper, peanut oil, asparagus, onion, flour, egg yolk, sparkling water

Allergens

Dairy, Shellfish, Peanuts, Gluten, Eggs

Dietetics

Dietary regimen

Pescatarian

Calories

250 kcal

Macro nutrients

Protein: 10g, Fat: 15g, Carbohydrates: 20g, Fiber: 2g, Sugar: 3g

Nutritional Information

Minerals

Sodium: 300mg, Calcium: 100mg, Iron: 0.5mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg, Vitamin D: 0.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, mixing bowl, whisk, frying pan, spatula

Appliances

stove, blender

Type

Type

Type Of Dish

Starter

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 2 days (airtight container), freezer : 1 month (airtight container)