Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
1042
Calories
35g
Protein
31g
Fat
146g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- Filling
- 12 ounces part-skim ricotta cheese
- 1 large egg, slightly beaten
- 1/2 cup freshly grated Parmigiano-Reggiano
- Finely grated, or a pinch of ground nutmeg
- Grated zest of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- Batter
- 1 3/4 cups self-rising flour, plus a little extra for dusting
- 1 1/2 cups white wine or sparkling water (I used sparkling water and drank the wine!)
- 12 squash blossoms
- Vegetable oil
- Small piece of potato, peeled (optional)
- 2 lemons, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes