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 :
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Combination 1 : cooked shrimps, cream cheese, parsley
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Combination 2 : Smoked salmon, ricotta, dill etc…
[lt_recipe name=”Cream cheese and bacon stuffed zucchini flowers” prep_time=”5M” cook_time=”30M” total_time=”35M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2017/10/lule-kungulli2-300×200.jpg” 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;” ]Cut the bacon into small cubes and fry it to a non-stick pan. Do not add oil;Cook until crisp;In a small bowl mix together cream cheese, pumpkin puree, crispy bacon and the parsley;Fill the base of the flower with a teaspoon of filling. Do not overfill or they will break while frying;Close the flower twisting the ends;Beat the egg whites until stiff.Add the flour and stir to combine and set aside;Heat the oil in a deep pan or in a fryer;Dip each flower in the egg whites mixture and in the breadcrumbs afterwards;Fry them until golden brown (approx. 2 minutes);Place the flowers over a plate fitted with paper napkin to drain the excess oil;Repeat with the remaining flowers.Serve while still hot;;[/lt_recipe]
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