Photo: Alexander Maasch
Crispy Zucchini or Pumpkin Blossoms
8 ingredients
5 min + 10 min
6 servings
openrecipes
"My italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli' Its sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil"
Estimated Nutrition (whole recipe, rough)
779
Calories
30g
Protein
27g
Fat
100g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3 leaves fresh basil, minced
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons cold water
- 2 eggs, beaten
- 3 cups oil for frying
- 12 pumpkin or zucchini blossoms
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes