Tempura with colored zucchini stuffed with Grana Padano cheese – 55000 Recipes. Passion for food

Zucchini flower tempura stuffed with Grana Padano cheese

The flowering season of zucchini begins in early summer and lasts only a few weeks. The taste of zucchini flowers fried in tempura is much finer and smoother than that of the zucchini themselves, with final touches to the white flowers
and almonds.


  • 12 zucchini flowers
  • 80 g Grana Padano
  • 1 boiled potato
  • 100 g of sheep ricotta
  • Nutmeg
  • Pepper
  • 2 dl ice water
  • 200 g flour
  • Frying oil


  1. Peel a squash, grate it and squeeze the juice.
  2. Peel and mash the boiled potatoes.
  3. Mix potatoes, ricotta, grated Grana Padano, a little salt, pepper and nutmeg.
  4. Fill the flowers with a pastry bag.
  5. Mix the flour with the ice water and a pinch of salt, avoiding the dough being sticky.
  6. Spread the stuffed flowers in the dough and drain them.
  7. Fry in very hot oil for about 3-4 minutes.
  8. Drain and feed on absorbent paper. Add salt and serve.

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