Zucchini flowers stuffed with ricotta and boiled corn and baked potatoes and tomato salad, the seasonal vegetables believe they are the perfect combination of calorie and protein nutrition. I hope this recipe will please you. thank you.
The ingredients:
Flowers of zucchini
Eggs
Seasonal potatoes
Boiled corn on cobs
Riccota
Tomatoes
Cucumber
Himalayan Salt
White flour
To begin with, clean the zucchini flowers, then wash them, then pick up the ricotta in a corn bowl and mix, add some lemon juice, salt and a little ground pepper if you want.
After that clean the potatoes and put them in the oven, add some olive oil and hymalaya salt to bake for 30 minutes at 200 degrees. After the cream is on the filling of the zucchini flowers.
After I have filled the zucchini flowers, add the white flour to a bowl and mix with cold mineral water, add an egg and mix until we have a homogeneous and creamy composition.
Then fry them in oil at an elevated temperature for one minute, we must be careful not to fry it too much.
While we fried the zucchini flowers stuffed with ricotta, potatoes or finished right now, we can serve a very rich meal of protein and calories. Can serve with a tomato and cucumber salad.
This recipe is very tasty with a seasonal vegetable flavor that I believe is the perfect combination of vegetables and cucumber flowers.
Buon appetito!