Cream cheese and bacon stuffed zucchini flowers

Cream cheese and bacon stuffed zucchini flowers

I love stuffed zucchini flowers. I have tried several recipes, but successfully failed.

Sever times the crust did not come out crispy, but more like a pancake batter consistency.

This time I have decided to make a different crust for the flowers, using just egg whites and breadcrumbs.

The result? Well, they turned out to be delicious, crispy and the tastiest zucchini flowers I have ever made. I had planned to serve 4 flowers per each, but at the end we just had 2 flowers per each for mom and dad and 6 flowers per each for the kids .

You cannot imagine how happy I was with the result (apart of the portions me and my husband had ☺).

I tried to take beautiful pictures with my camera, but the kids were absolutely impantient to eat them so the best I could get were the below pictures taken with my phone

Apart of the following recipe that I’m sharing, you can choose to upgrade and make the filling with seafood like :

  • Combination 1 : cooked shrimps, cream cheese, parsley

  • Combination 2 : Smoked salmon, ricotta, dill etc…

 

Cream cheese and bacon stuffed zucchini flowers

October 23, 2017
: 5 min
: 30 min
: 35 min
: Easy

By:

Ingredients
  • Filling
  • 16 zucchini flowers properly cleaned
  • 200 g cream cheese
  • 100g smoked bacon thin strips
  • 100 g pumpkin puree
  • 1 bunch parsley finely chopped
  • Coating
  • 3 egg whites
  • 1 tbsp. flour
  • 250 g bread crumbs
Directions
  • Step 1 Cut the bacon into small cubes and fry it to a non-stick pan. Do not add oil
  • Step 2 Cook until crisp
  • Step 3 In a small bowl mix together cream cheese, pumpkin puree, crispy bacon and the parsley
  • Step 4 Fill the base of the flower with a teaspoon of filling. Do not overfill or they will break while frying
  • Step 5 Close the flower twisting the ends
  • Step 6 Beat the egg whites until stiff.Add the flour and stir to combine and set aside
  • Step 7 Heat the oil in a deep pan or in a fryer
  • Step 8 Dip each flower in the egg whites mixture and in the breadcrumbs afterwards
  • Step 9 Fry them until golden brown (approx. 2 minutes)
  • Step 10 Place the flowers over a plate fitted with paper napkin to drain the excess oil
  • Step 11 Repeat with the remaining flowers.Serve while still hot

 


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