Stuffed zucchini flowers

Yield: 1 servings

Measure Ingredient
8 \N Zucchini flowers with small zucchini
\N \N ; attached
3½ ounce Ricotta
3½ ounce Mozzarella
1¼ ounce Freshly grated parmesan cheese
1 ounce Finely chopped Parma ham
1 pinch Freshly grated nutmeg
\N \N Salt and freshly ground black pepper
\N \N Light olive oil for frying
7 ounces Self-raising wheat meal flour
1 \N Pinches salt
2 cups Iced water



Mix all the cheese, Parma ham and seasonings together. Divide the mixture into eight. Fill each flower with the stuffing. Just above the stuffing twist the petals slightly to keep the stuffing in.

The batter should be prepared just before you need it. Sift the flour, add the salt and iced water. The flour should be barely mixed with the water.

Do not worry, the batter should look lumpy.

Dip each flower into the batter and deep-fry until golden, in light olive oil. Drain on absorbent kitchen paper. Serve very hot.

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