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.

Ingredients

  • 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

Preparation

  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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