Stuffed Zucchini Flowers by @cooker.girl

55 min

10 servings

🥕

10

Zucchini flowers

🧀

400 g

Ricotta

🌿

Fresh basil

🧂

Salt

⚫

Pepper

🍋

1

Lemon zest

🐟

10

Anchovies in oil

🧀

3

Fiordilatte mozzarella

🌾

250 g

Flour

🍞

3 g

Fresh brewer's yeast

🍺

280 g

Beer

🧊

Ice cubes

🌻

Sunflower oil

  1. Step
    • Zucchini flowers

    Gently detach the zucchini flowers from the zucchini and remove the inner pistil.

  2. Combine
    • Flour
    • Fresh brewer's yeast
    • Beer

    For the batter, combine flour, yeast and cold beer in a bowl.

  3. Rest

    Let the batter rest for 30 minutes.

  4. Season
    • Ricotta
    • Salt
    • Fresh basil

    For the filling, season the ricotta with salt, pepper, abundant basil and grated lemon zest.

  5. Add
    • Anchovies in oil

    Add the anchovies, crumbling them with your hands, to obtain a fragrant cream.

  6. Transfer
    • Ricotta

    Transfer the ricotta cream into a piping bag.

  7. Fill
    • Zucchini flowers
    • Ricotta
    • Fiordilatte mozzarella

    Fill the zucchini flowers with the ricotta cream and add a piece of mozzarella in the center.

  8. Add
    • Ice cubes

    Add a few ice cubes to the batter and wait a couple of minutes for it to cool.

  9. Melt
    • Flour
    • Ice cubes

    Adjust the batter consistency by adding flour if it dilutes as the ice melts while frying.

  10. Dip
    • Zucchini flowers
    • Sunflower oil

    Dip the zucchini flowers in the batter and immediately into hot oil at 170 degrees.

  11. Drain
    • Salt

    Drain on absorbent paper and salt.

Stuffed Zucchini Flowers by @cooker.girl

55 min

10 servings

🥕

10

Zucchini flowers

🧀

400 g

Ricotta

🌿

Fresh basil

🧂

Salt

⚫

Pepper

🍋

1

Lemon zest

🐟

10

Anchovies in oil

🧀

3

Fiordilatte mozzarella

🌾

250 g

Flour

🍞

3 g

Fresh brewer's yeast

🍺

280 g

Beer

🧊

Ice cubes

🌻

Sunflower oil

Preparation Steps

  1. Step 1/11

    Gently detach the zucchini flowers from the zucchini and remove the inner pistil.

    🥕Zucchini flowers

  2. Step 2/11

    For the batter, combine flour, yeast and cold beer in a bowl.

    🌾Flour
    🍞Fresh brewer's yeast
    🍺Beer
    🥣Bowl

  3. Step 3/11

    Let the batter rest for 30 minutes.

    🥣Bowl

  4. Step 4/11

    For the filling, season the ricotta with salt, pepper, abundant basil and grated lemon zest.

    🧀Ricotta
    🧂Salt
    ⚫Pepper
    🌿Fresh basil
    🍋Lemon zest
    🥣Bowl
    🧀Grater

  5. Step 5/11

    Add the anchovies, crumbling them with your hands, to obtain a fragrant cream.

    🐟Anchovies in oil
    🥣Bowl

  6. Step 6/11

    Transfer the ricotta cream into a piping bag.

    🧀Ricotta
    🫙Piping bag

  7. Step 7/11

    Fill the zucchini flowers with the ricotta cream and add a piece of mozzarella in the center.

    🥕Zucchini flowers
    🧀Ricotta
    🧀Fiordilatte mozzarella
    🫙Piping bag

  8. Step 8/11

    Add a few ice cubes to the batter and wait a couple of minutes for it to cool.

    🧊Ice cubes
    🥣Bowl

  9. Step 9/11

    Adjust the batter consistency by adding flour if it dilutes as the ice melts while frying.

    🌾Flour
    🧊Ice cubes
    🥣Bowl

  10. Step 10/11

    Dip the zucchini flowers in the batter and immediately into hot oil at 170 degrees.

    🥕Zucchini flowers
    🌻Sunflower oil
    🥣Bowl
    🍳Frying pan

  11. Step 11/11

    Drain on absorbent paper and salt.

    🧂Salt
    🥄Slotted spoon
    🧻Absorbent paper

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Seasonings, Spices, Fruit, Fish, Grains, Leavening agents, Alcoholic beverages, Water

Ingredients

Zucchini flowers, Ricotta, Fresh basil, Salt, Pepper, Lemon zest, Anchovies in oil, Fiordilatte mozzarella, Flour, Fresh brewer's yeast, Beer, Ice cubes, Sunflower oil

Notes

Fresh basil (abundant, no amount given), Lemon zest (zest of 1 lemon), Anchovies in oil (crumbled by hand), Flour (plus more to adjust batter consistency), Beer (cold), Ice cubes (a few cubes, no amount given)

Allergens

Milk, Fish, Gluten

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

220 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 18g, Fat: 12g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 170mg, Sodium: 330mg, Phosphorus: 150mg, Potassium: 130mg, Iron: 1.2mg

Vitamins

Vitamin A: 90µg RAE, Vitamin C: 5mg, Vitamin B12: 0.6µg, Vitamin D: 0.2µg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Bowl, Grater, Piping bag, Frying pan, Slotted spoon, Absorbent paper

Appliances

to inform

Type

Type

Type Of Dish

Starter, Appetizer, Snack

Occasions

Summer

Origin

Source

Platform

instagram

Original Creator

@cooker.girl

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crisp, Crunchy, Creamy, Gooey, Tender

Flavors

Savory, Salty, Creamy, Herby, Lemony, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerate : Up to 2 days (Cool completely before storing.,Store in an airtight container in the refrigerator.,Reheat in an oven or air fryer to restore crispness.), freeze : Up to 1 month (Freeze cooled cooked flowers in a single layer, then transfer to an airtight freezer container.,Reheat from frozen in an oven or air fryer.)