Photo: Charles Deluvio
Fried Stuffed Zucchini Flowers
17 ingredients
15 min + 15 min
6
openrecipes
Zucchini flowers filled with ricotta and fried in a light cornstarch batter.
Estimated Nutrition (whole recipe, rough)
664
Calories
26g
Protein
12g
Fat
109g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Flower | 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
- 10 FOR THE RICOTTA FILLING:
- ½ cups Zucchini Flowers
- 1 teaspoon Ricotta
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Crushed Red Pepper
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Chopped Parsley
- ¾ cups Dried Italian Seasonings Mix
- ¼ cups FOR THE BATTER:
- 1 teaspoon Cornstarch
- 1-½ teaspoon Flour
- ½ Tablespoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 Garlic Powder
- 1-½ cup Dried Italian Seasonings Mix
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes