Cheese Zucchini Flowers

Zucchini flowers are a naturally beautiful food. These are stuffed with cheese and crumbed to create the ultimate in gourmet starters.

The ingredient of Cheese Zucchini Flowers

• 250g fresh ricotta
• 100g feta crumbled
• 50g gruyere coarsely grated
• 30g parmesan finely grated
• salt freshly ground black pepper
• 16 zucchini flowers
• 150g 1 cup plain flour
• 4 eggs lightly whisked
• 260g 1 1 2 cups fine polenta cornmeal
• vegetable oil to deep fry

The Instruction of cheese zucchini flowers

• combine the ricotta feta gruyere and parmesan in a large bowl season with salt and pepper
• open zucchini flowers slightly and remove stamens spoon cheese mixture into a piping bag fitted with a plain nozzle pipe cheese mixture into flowers leaving room to twist the ends to close
• line a tray with non stick baking paper place the flour egg and polenta in separate bowls dip 1 zucchini flower in the flour and turn to coat shake off any excess dip the flower in the egg and drain off any excess dip the flower in the polenta pressing lightly to coat place on prepared tray repeat with the remaining zucchini flowers flour egg and polenta
• add enough oil to a large saucepan to reach a depth of 6cm heat to 180u00b0c over medium heat when oil is ready a cube of bread will turn golden brown in 15 seconds add 4 zucchini flowers and deep fry for 3 4 minutes or until golden brown use a slotted spoon to transfer to a plate lined with paper towel repeat in 3 more batches with the remaining zucchini flowers reheating oil between batches
• arrange on a platter to serve

Nutritions of Cheese Zucchini Flowers

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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