Zucchini flowers stuffed with ricotta
Ingredients
Courgettebloemen
- 12 pcs Courgettebloemen
- 0,5 l full mlk
- 3 tblsp Bloem
- 1 pcs Ei beaten
- Olijfolie
Vulling
- 250 g Ricotta
- 1 pcs Ui chopped
- 125 g Almond paste grated
- 2 tblsp Basilicum cut finely
- 125 g Almond shavings or pin tree seeds
- 2 tblcp Peterselie
Instructions
flowers
- If necessary, wash the flowers carefully, dry them with soft kitchen paper and remove the pistils and possibly the stem.
- Make a batter from the flour, milk, egg and a dash of olive oil. Use a wide bowl so that the flowers can lie in it without kinking.
Stuffing
- Prepare all ingredients and mix well with a spatula. Then transfer them to a piping bag.
- Fill the courgette flowers with the filling. Put the flowers in the batter and fry in the hot oil until they are brown all around.
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