:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/7sS3idGav3siqHDu5JJG/869d6097b5dd08a4fb1d5c6c257673.jpeg "Healthy and delicious stuffed zucchini flowers recipe")
Source: https://youtu.be/iGof10r7L-I
Healthy and delicious stuffed zucchini flowers recipe
This easy recipe teaches how to make stuffed zucchini flowers, a healthy and delicious dish. Don't miss it!
Ingredients
Ingredients
- 6 zucchini flowers
- basil oil
- 1 volume basil
- 100 ml mild olive oil
Stuffing
- 1 carrot
- 1⁄2 leek
- spring onion
- zucchini
- lemon thyme
- basil oil
Vinaigrette
- 30 ml Sherry vinegar
- walnuts
- 90 ml olive oil
- salt
- ground black pepper
Tempura
- 25 g yeast
- 350 g Wheat flour
- 1⁄2 l sparkling water
- 5 g sugar
- 15 g salt
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Directions
Clean the flowers thoroughly and dry them with a kitchen towel.
Blanch the basil leaves. Place them in ice water. Emulsify the olive oil with the basil leaves.
Dice the vegetables and sauté in the pan with olive oil and a little lemon thyme.
Drain the oil well and mix the vegetables with the basil oil.
Stuff the flowers with the vegetable filling.
Make tempura by mixing all the ingredients together. Roll the vegetable-stuffed flowers in the batter. Fry in plenty of hot oil.
Make a vinaigrette with olive oil, nuts, salt and pepper.
Serve the tempura flowers dressed with the nut vinaigrette.
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RomiHealthy and delicious stuffed zucchini flowers recipe
This easy recipe teaches how to make stuffed zucchini flowers, a healthy and delicious dish. Don't miss it!
Clean the flowers thoroughly and dry them with a kitchen towel.
Blanch the basil leaves. Place them in ice water. Emulsify the olive oil with the basil leaves.
Dice the vegetables and sauté in the pan with olive oil and a little lemon thyme.
Drain the oil well and mix the vegetables with the basil oil.
Stuff the flowers with the vegetable filling.
Make tempura by mixing all the ingredients together. Roll the vegetable-stuffed flowers in the batter. Fry in plenty of hot oil.
Make a vinaigrette with olive oil, nuts, salt and pepper.
Serve the tempura flowers dressed with the nut vinaigrette.
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