Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 20 - 25 zucchini blossoms
- 250 gr feta cheese
- 100 gr of ricotta cheese
- 3 eggs
- salt
- pepper
- dill
- olive oil for frying
- 500 gr flour
- 1 glass of water
- =
Directions
Filling preparation
Grate the feta and ricotta cheese. Add them into a bowl together with 2 of the eggs. Add dill and pepper. Mix all the ingredients well.
Batter preparation
Mix the flour, the glass of water, the remaining egg and some salt.
Wash each zucchini well and fill it with one spoonfull of the filling. Dip one by one into the batter. Fry the zucchini blossoms in both sides in hot olive oil.