Tempura of zucchini flowers stuffed with Grana Padano

Tempura of zucchini flowers stuffed with Grana Padano
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Details

. Difficulty: Medium . Doses: 4 people . Preparation time: 30 minutes

Ingredients

12 zucchini flowers, 
80 g Grana Padano PDO Riserva, grated 
1 potato, boiled, 
100 g ricotta, 
nutmeg, salt, pepper, 2 dl iced water, 
200 g flour, oil for frying

Preparation

Clean the zucchini flowers by taking out the inner stem.
Peel and mash the boiled potato.
Mix the potato, cottage cheese, Grana Padano PDO, a little salt, pepper and nutmeg.
Stuff the flowers with the mixture, using a pastry bag.
Stir the flour into the ice water for a few minutes with a pinch of salt, avoiding making the batter too sticky.
Coat the stuffed flowers in the batter and drain them.
Fry in hot oil for 3-4 minutes.
Drain and dry them on kitchen paper. Season with salt and serve immediately.
Fabio Zago
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