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Recipe by Emporion
Fried zucchini flowers are a tasty and light side dish, typical of Italian cuisine. The zucchini flowers are coated in a delicious batter made with eggs and white flour and then fried in hot oil until perfectly crispy. This dish is a perfect appetizer to serve during warm summer days!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a bowl, mix the flour, salt, the egg yolks and half a glass of milk.
Step 2 of 6: Mix well, adding more milk if needed to obtain a rather fluid batter.
Step 3 of 6: Wash the zucchini flowers and dry them gently, being careful not to break them.
Step 4 of 6: Whip the egg whites until stiff and fold them into the batter: dip the flowers in, making sure they are evenly coated with batter.
Step 5 of 6: Heat the oil and brown the zucchini flowers in it: they should be very crispy.
Step 6 of 6: Drain off the excess oil, add salt, and serve immediately, garnished with fresh parsley (optional).
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving75 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 413 kJ99 kcal | 551 kJ132 kcal |
| Fat | 0.28 g | 0.37 g |
| of which saturated fatty acids | 0.09 g | 0.12 g |
| Carbohydrates | 20.5 g | 27.33 g |
| of which sugars | 3.02 g | 4.03 g |
| Fibre | 0.55 g | 0.73 g |
| Protein | 4.6 g | 6.13 g |
| Salt | 0.02 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
