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Recipe by Emporion
Stuffed zucchini flowers are a delicious side dish typical of Italian cuisine. The zucchini flowers are stuffed with prosciutto crudo and mozzarella, then breaded and fried. They are crispy on the outside and soft on the inside. Best enjoyed hot and stringy!
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 5: Remove the stem and pistil from the zucchini flowers, being careful not to break them
Step 2 of 5: Wash them gently and dry them
Step 3 of 5: Cut the mozzarella into cubes and chop the ham, then combine and season with salt and pepper
Step 4 of 5: Put 1 tablespoon of the mixture inside each flower
Step 5 of 5: In a bowl, prepare a thick batter with warm water and white flour, add salt, and dip the flowers one by one, then fry them in boiling oil
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving100 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,147 kJ274 kcal | 1,147 kJ274 kcal |
| Fat | 14.18 g | 14.18 g |
| of which saturated fatty acids | 7.29 g | 7.29 g |
| Carbohydrates | 18.33 g | 18.33 g |
| of which sugars | 0.85 g | 0.85 g |
| Fibre | 0.55 g | 0.55 g |
| Protein | 19.1 g | 19.1 g |
| Salt | 1.5 g | 1.5 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.
