Crispy Zucchini Flowers Stuffed with Ricotta and Mint

Crispy Zucchini Flowers Stuffed with Ricotta and Mint
13 Ingredients
  • 7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop)
  • 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
  • A small handful freshly grated Parmesan
  • 1 lemon, zest finely grated, plus 2 lemons, halved for serving
  • A small bunch fresh mint, leaves picked and finely chopped
  • 1 to 2 fresh red chiles, halved, seeded and very finely chopped
  • Sea salt and freshly ground black pepper
  • 1 3/4 cups self-rising flour, plus a little extra for dusting
  • 1 1/2 cups decent white wine or sparkling water
  • 8 zucchini flowers, with zucchini still attached
  • Vegetable oil
  • A small piece potato, peeled, optional
  • A few sprigs fresh parsley, optional
Nutrition
373
19% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

16% 11

Saturated

25% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

15% 46

Carbs (net)

- 44

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

26% 13

Cholesterol

9% 28

Sodium

31% 748

Calcium

35% 352

Magnesium

8% 32

Potassium

7% 257

Iron

21% 4

Zinc

8% 1

Phosphorus

65% 452

Vitamin A

10% 90

Vitamin C

44% 26

Thiamin (B1)

27% 0

Riboflavin (B2)

22% 0

Niacin (B3)

18% 4

Vitamin B6

9% 0

Folate equivalent (total)

47% 187

Folate (food)

- 40

Folic acid

- 86

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

5% 4
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